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CAMP HOUSE STEW

Hometown Recipes for the Holidays
"I love to deer-hunt, and my wife loves to camp, but there are times she is unable to go with me to our deer camp, so I had to learn to feed myself. My wife has found out I really can cook, so guess who does the cooking at camp now? I should have stuck to sandwiches!"
James Harvey, Dayton, Texas
Serves 16 to 12

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped bacon or washed salt pork
• 2 to 3 pounds stew meat, such as beef, venison, or any wild game
• 3 large sweet onions, sliced
• 1 1/2 beef bouillon cubes
• 2 tablespoons paprika
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon black pepper
• One 12-ounce beer, optional
• One 6-ounce can tomato paste
• 1 tablespoon Worcestershire sauce
• 4 large white or red potatoes, cubed
• 6 carrots, thickly sliced
• 3 garlic cloves, crushed
• 2 small turnips, diced
• 1 tablespoon Tabasco sauce, optional


Directions

1. Heat the olive oil in a large stewpot. Add the bacon and cook. Add the meat; cook and stir over medium-high heat until lightly browned on all sides. Remove the meat.

2. Reduce the heat to medium and add the onions, 1/2 cup water, and the bouillon cubes. Cook, stirring, until the onions are tender. Add the paprika, salt, marjoram, pepper, beer, if using, tomato paste, Worcestershire, and 1/2 cup water; mix well. If not using beer, add 1 cup water. Return the meat to the pot, cover, and simmer, stirring often, until tender, about 1 hour. Add the potatoes, carrots, garlic, turnips, Tabasco, if using, and 1 cup water. Cover and simmer, stirring often, for 45 minutes, or until the vegetables are cooked.