Sorry Boys Camp Stew
This recipe was perfected on a weekend
backpacking trip into the Withlacoochie State Forest on a weekend when the
temperature in Central Florida dipped well below the freezing mark. It was
served as a single dish in a bowl, along with a roll, but could have been
stretched, if needed, by serving over rice. This formula quieted the hunger
pangs of 14 Boy Scouts and 6 Adult Leaders.
1
bottle
Sorry Boys Original Seasoning
1
bottle
Sorry Boys Injectable Marinade Mix
10 lbs
Beef stew meat
5lbs
Red potatoes
2lbs
Carrots
2
Large Spanish onions
2
Bell peppers
1
Bunch celery
2
Packages Beef & Onion soup mix
Minced Garlic
Flour
or Corn Starch
Olive
Oil
Water
Initial
preparation:
Cut stew meat into one-inch cubes, peel and dice
onions, cut tops and bottom off of celery. Cut two sticks of celery into small
pieces. Dice both bell peppers.
Add ¼ cup olive oil to a large stew pot and place on
the stove over high heat. Place meat, onions, bell peppers, diced celery and 2
tablespoons of garlic into the pot and cook, stirring as needed, until the meat
is browned.
Add three ounces of Sorry Boys Injectable
Marinade Mix, at least two heaping tablespoons of Sorry Boys
Original Seasoning and both packages of soup mix. Cook for two to three
more minutes. Add water until mixture is almost covered. Bring to a boil. Reduce
heat to a simmer and cook until stew meat starts to tenderize. (Usually two to
three hours.)
Cut red potatoes into quarters, carrots and celery
into bite size pieces and add to the pot. Bring back to a slow boil. Add two
ounces of Sorry Boys Injectable Marinade Mix. Cook about one hour,
or until potatoes, carrots and celery are tender. Taste broth and re-season with
Sorry Boys Original Seasoning.
Mix ¼ cup of flour or cornstarch with ¼ cup of COLD
water. Bring stew to a rolling boil and slowly add thickener, while gently
stirring, until desired thickness is reached.
Your Sorry Boys Camp Stew is now ready to serve.
