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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is one of my favorites cooked at camp in a Dutchoven. Ingredients:
1 1/2 lb. round steak, cut in cubes |
1/2 lb bacon |
1 diced onion |
4 sliced carrots |
4 ribs celery, sliced |
5 medium potatoes, cubed |
1 pkg au jus, prepared. |
worchestershire sauce |
tabasco sauce |
salt, pepper, garlic to taste |
flour |
water |
topping |
1 cup cornmeal |
1 cup flour |
1/2 cup oil |
1 tsp salt |
1/4 c sugar |
2 eggs |
1 cup milk |
Directions:
1. Prepare a 12 inch oven and charcoal.
2. Brown diced bacon in Dutchoven, remove bacon.
3. Dredge steak in flour, salt, pepper. Brown in bacon grease. Add onions and cook until onions are transparent.
4. Add remaining ingredients and bacon, adding water to cover. Bring to a simmer and cook about 30 minutes.
5. Mix all ingredients for cornbread crust, pour batter over the stew.
6. Bake at 350 for about 45-60 minutes until done.
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