First off, I don't know why it's called "Forty Mile Stew". I've heard two versions to the story, and both work: This is what you make when you're forty miles into your hiking/rafting/canoeing trip, or, eating this will get you along for another forty miles. In either event, here's the recipe:
INGREDIENTS
2-3 pounds round steak, cut into 1" cubes
2 pounds breakfast sausage, made into patties
1/2 pound mushrooms, sliced
1/4 cup olive or salad oil (for browning the meat)
3 pounds of potatoes, sliced about 1/3" thick
2 large tomatoes, sliced 1/3" thick
1/2 pound green peppers, quartered, and sliced
1 large yellow onion, sliced 1/3" thick
seasonings to taste
1 pound sharp cheddar (or other fairly strong cheese), sliced 1/3" thick
Using your camp stove or 15-18 briquettes, brown the meat cubes in a 12" DO with the oil. Just as the meat finishes browning, toss in the mushrooms. Remove from heat and make sure none of the meat has stuck to the bottom. Layer the potato slices over the meat and season to taste with salt, pepper, or your favorite camp seasoning.
In whatever order you like, layer the tomatoes, peppers, potatoes, and onions. Place the sausage patties over the last layer of veggies (you should be at or very near the top of the DO).
Bake slowly with 6-8 briquettes underneath, and 15-18 on top of the lid. Add more charcoal after one hour as needed, and bake for another 30-40 minutes.
With the moisture that cooks out of the vegetables, this winds up being more of a casserole than what we would normally think of as a stew.
10 minutes before you are ready to serve, remove the coals from the lid, and layer the cheese slices on top of the sausage patties. replace the lid. The cheese should melt in about 5 minutes.
When you serve, make sure to get part of each layer.
Enjoy!
INGREDIENTS
2-3 pounds round steak, cut into 1" cubes
2 pounds breakfast sausage, made into patties
1/2 pound mushrooms, sliced
1/4 cup olive or salad oil (for browning the meat)
3 pounds of potatoes, sliced about 1/3" thick
2 large tomatoes, sliced 1/3" thick
1/2 pound green peppers, quartered, and sliced
1 large yellow onion, sliced 1/3" thick
seasonings to taste
1 pound sharp cheddar (or other fairly strong cheese), sliced 1/3" thick
Using your camp stove or 15-18 briquettes, brown the meat cubes in a 12" DO with the oil. Just as the meat finishes browning, toss in the mushrooms. Remove from heat and make sure none of the meat has stuck to the bottom. Layer the potato slices over the meat and season to taste with salt, pepper, or your favorite camp seasoning.
In whatever order you like, layer the tomatoes, peppers, potatoes, and onions. Place the sausage patties over the last layer of veggies (you should be at or very near the top of the DO).
Bake slowly with 6-8 briquettes underneath, and 15-18 on top of the lid. Add more charcoal after one hour as needed, and bake for another 30-40 minutes.
With the moisture that cooks out of the vegetables, this winds up being more of a casserole than what we would normally think of as a stew.
10 minutes before you are ready to serve, remove the coals from the lid, and layer the cheese slices on top of the sausage patties. replace the lid. The cheese should melt in about 5 minutes.
When you serve, make sure to get part of each layer.
Enjoy!
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