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Sheepherder's Stew  
By Dian Thomas

Sheepherder's Stew

1 pound ground beef
1/2 onion, diced
1/2 teaspoon salt
4 potatoes, peeled and diced
2 to 3 carrots, peeled and diced
2 (1 11/2-ounce) cans cream of mushroom    soup
1 cup milk

Camp Stove and At Home

In a large fry pan on medium heat, combine ground beef and onion, stirring to brown. Add salt, potatoes and carrots. Cook for 5 minutes. Add soup and milk. Cook, covered, on low heat until vegetables are tender, about 25 minutes. Serves 4 to 6.

Dutch Oven Heat a 12-inch Dutch oven over 9 hot coals. Add ground beef and onion, stirring to brown. Add salt, potatoes, and carrots.

Cook for 5 minutes. Add soup and milk. Cover and place 15 hot coals on the top; cook until vegetables are tender, about 25 minutes. Serves 4 to 6.

  • Ground lamb or turkey may be substituted for beef.
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