Tortellini Stew

      Adapted from a slow cooker recipe from Betty Crocker, what I liked about this Tortellini Stew is that you don't need to saute anything beforehand and none of the ingredients require refrigeration.  I would suggest lighting plenty of coals as you need to bring the liquid to a boil quickly before adding the tortellini.  In my 10 inch dutch oven I placed 12 coals in a ring around the bottom and covered the lid with 26-28 briquettes.  I prefer this more on the thick and filling side but if you like it more along the lines of a soup, add a little less pasta.  Make it even easier by chopping your vegetables before you leave home.  For a heartier dinner, toss in some sliced, pre-cooked Italian or chicken sausage with the tortellini.  An easy camping and pot luck recipe, be sure to bring the Parmesan cheese and a good crusty bread for mopping up the sauce. 

Tortellini Stew
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
2 medium zucchini, halved, cut into 1-inch slices
2 14 1/2 oz cans vegetable or chicken broth
1 28 oz can crushed or diced tomatoes, undrained
1 15.5 oz can great northern beans, rinsed and drained
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 Tblsp dried basil
8 to 12 oz (depending on how soupy you like it) uncooked, dry, cheese-filled tortellini (the kind that comes in a box on a shelf in your grocery store)

     Lightly oil or spray dutch oven.
     Combine onion, red pepper, zucchini, chicken broth, tomatoes, beans and spices in prepared dutch oven.
     Cover and cook with as many coals as needed to bring liquid to a strong simmer, about 15 minutes.
     Stir in dried tortellini, stir well.
     Simmer for 20-25 minutes until stew is bubbling and tortellini are tender.
     Makes 6-8 servings.

Stir all ingredients except tortellini in prepared dutch oven

Bring to a strong bubble then add dried tortellini

Simmer for 20-25 minutes or until pasta is tender

Like magic, a bowl of cheesy tortellini in under 45 minutes
 

Chicken Ragout with Parsley Dumplings

     When I saw Progresso Recipe Starters advertised on tv I thought, hmmmm, now these could really come in handy when you're camping.  This recipe for Chicken Ragout with Parsley Dumplings can be as basic or as gourmet as you like.  I stuck to the original recipe using a leftover rotisserie chicken with frozen mixed vegetables but you could use the canned varieties as well.  It is more soupy than a pot pie but you need that extra liquid to simmer the dumplings.  You need to concentrate the heat under your oven with just a few coals on the lid, once you bring it to a bubble and add the dough, you don't want the top to brown and bake the biscuits.  In my 10 inch oven it cooked with 22 or so coals on the bottom and 6 around the edge of the lid.  The garlic based sauce is mild and surprisingly rich and creamy.  I don't know how long the Recipe Starters will stay on the market but you can't beat them for convenience, they could be a camp cook's best friend and their website has even more great looking recipes that could easily be adapted to dutch oven cooking.

Chicken Ragout with Parsley Dumplings
1 12 oz. can Pillsbury Golden Layers refrigerated buttermilk biscuits
2 18 oz. cans Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce
3 cups cubed cooked chicken
1 10 oz. bag frozen mixed vegetables
1/2 tsp dried marjoram leaves OR your favorite dried herb
1/4 tsp pepper
1/4 tsp paprika
1 Tblsp chopped fresh parsley OR 1 tsp dried parsley flakes

     Lightly oil or spray dutch oven.
     Separate dough into biscuits; cut each biscuit in half.  Set aside.
     In large bowl combine cooking sauce, chicken, vegetables, marjoram and pepper.
     Pour mixture into prepared oven.
     Cover and bring to a bubble over a full compliment of coals; simmer for 20 minutes, stirring halfway.
     Quickly place the biscuit pieces in single layer over boiling stew.
     Sprinkle top of biscuits with paprika and parsley.
     Cover and simmer for 20 minutes or until biscuits are no longer doughy.
     Makes 4-6 servings.

Simmer stew for 20 minutes then add biscuits

Cook for 20 minutes more or until biscuits are tender

Comforting and convenient

West African Vegetable Stew

      I am trying to type this entry while I am scarfing down a big bowl of this amazing West African Vegetable Stew and it is not easy.  A winning recipe from Campbell's, not only is it loaded with healthy ingredients, the flavor is amazing.  The sweetness of the potatoes and cinnamon combined with the heat from the peppers will lull you into a warm, happy place.  I made this in my 10 inch dutch oven with a full compliment of coals on the bottom and the lid covered with 22-24 briquettes.  It cooks in no time flat, just be sure you cut thin slices of the sweet potato.  Get all your veggies of the day in one bowl, serve it over some rice and you'll be fully satisfied.

West African Vegetable Stew
1 Tblsp vegetable OR olive oil
2 large onions, sliced (about 2 cups)
1 lb. sweet potatoes, peeled, cut in half lengthwise and cut into 1/4 inch slices
1 large tomato, coarsely chopped
1/2 cup raisins
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper
1 14.5 oz. can chicken OR vegetable broth
1 15 oz. can chickpeas, rinsed and drained
4 cups coarsely chopped fresh spinach leaves
Hot cooked rice or couscous

     Lightly oil or spray dutch oven.
     Saute onion and garlic in olive oil over a full spread of coals until onion has softened.
     Add the potatoes and tomatoes to the dutch oven and cook for 5 minutes.
     Stir in the raisins, cinnamon, red pepper, chickpeas and broth.
     Cover with as many coals on the lid as needed to keep stew at a steady simmer.
     Cook for 20 minutes or until potatoes are tender.
     Stir in the spinach, cover and cook 3-5 minutes or until spinach has wilted.
     Serve with rice or couscous, if desired.
     Makes 4-5 servings.

Saute onions over a full compliment of coals until softened

Cook sweet potato and tomato over high heat for 5 minutes

Add chickpeas, raisins, cinnamon, red pepper flakes and broth

Simmer until sweet potato has softened then add spinach

This vegetarian stew has it all 

Pancho Villa Stew

      This recipe for Pancho Villa Stew from stewrecipes.net was originally written to be made in a crock pot.  Since all the ingredients, except for the onion, are already cooked, I thought why not simmer the stew in my dutch oven?  You could saute the onion before adding the rest of the ingredients but I was feeling lazy today and took the easy way out.  All you have to do is combine the ingredients in your dutch oven, stir and let it bubble away.  In my 12 inch dutch oven I cooked the stew with 12 coals in a ring around the bottom, loaded up the lid with 28 briquettes and left it alone for one hour.  For something so easy the flavors are complex, the cocoa really gives it a depth of flavor.  Easy, warming, smokey and a great way to use up that leftover Easter ham, this one is a South of the Border winner.

Pancho Villa Stew
3 cups cooked ham, diced
1 pound smoked sausage, sliced into 1/2 inch pieces
2 14 oz. cans chicken broth
1 14 oz. can diced tomatoes, with juice
1 7 oz. can chopped green chilies, drained
1 medium onion, chopped
2 15 oz. cans pinto OR black beans, drained
1 15 oz. can whole kernel corn, drained
1 tsp garlic powder
2 tsp ground cumin
2 tsp cocoa
1 tsp salt
1 tsp dried oregano

     Lightly oil or spray 12 inch or larger dutch oven.
     Combine all ingredients in dutch oven; stir well.
     Bring stew to a bubble and simmer for one hour.
     Makes 6 servings.
     Garnish with sour cream and fresh chopped cilantro.
     Serve with buttered flour tortillas.

Combine all ingredients in your dutch oven

Simmer for one hour

A warming smokey stew with lots of flavor

Old Fashioned Skillet Ghoulash

From goulies and ghosties and long-leggedy beasties
And things that go bump in the night
Good Lord, deliver us!

     I always seem to crave goulash at this time of the year.  Authentic Hungarian recipes are not made with tomatoes but this quick and easy skillet version can be whipped up in your dutch oven in no time flat.  Brown the beef with the onion over a full spread of coals, add the tomatoes, soup, spices and water, bring to a boil then add the noodles and simmer until tender.  In my 10 inch dutch oven it cooked with 10 coals in a ring around the bottom and 18-20 on the lid.  Hauntingly good, the sweet tanginess of the vinegar, paprika and brown sugar give this easy one pot goulash a lift.

Old Fashioned Skillet Ghoulash
1 lb. ground beef
1 large onion, chopped
1 10 oz. can condensed tomato soup
2 14 oz. cans diced tomatoes with garlic, undrained
2 tsp apple cider vinegar
2 tsp brown sugar
1-3 tsp paprika, to taste
salt and pepper to taste
3/4 cup water
3 heaping cups egg noodles
sour cream and/or chopped fresh parsley for garnish

     Lightly oil or spray dutch oven.
     Cook ground beef and onion over a full compliment of coals until meat is browned and onion is tender, stirring to break up meat.  Drain well.
     Add soup, diced tomatoes with their liquid, vinegar, brown sugar, paprika, salt, pepper and water; stir well.
     Move bottom coals to a ring around base of oven, cover with as many coals on the lid that will bring beef mixture to a steady bubble.  Simmer for 10-12 minutes.
     Stir in egg noodles, cover and continue cooking for 10-15 minutes or until noodles are cooked and liquid is absorbed.
     Top with sour cream.  Makes 6 servings.

Brown beef with onions

Bring tomato mixture to a boil then stir in noodles

Cover and simmer for 10-15 minutes or until noodles are tender

A shortcut version of a comfort food classic

Bean and Chicken Sausage Stew

      This is a great little recipe from Real Simple, quick as a whistle you can make this hearty, healthy stew.  Precooked chicken sausage, a few canned ingredients and a mountain of kale simmer together, in about twenty minutes you'll have a fresh tasting, flavorful dinner.  In my 12 inch oven I cooked this over a full compliment of coals with about 22-24 on the lid.  All you have to do is bring the broth to a boil and simmer long enough for the kale to cook to your liking.  Whatever kind of sausage you use will also add an extra layer of flavor, serve it with corn bread or a baguette and you'll feel fat and happy without the calories.

Bean and Chicken Sausage Stew
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces

 salt and black pepper

     Lightly oil or spray dutch oven.
     Heat olive oil over a full spread of coals. 
     Add the sausage and cook, stirring once, until browned, 3-5 minutes.
     Stir in the garlic and cook for 2 minutes more.
     Add the beans, broth and tomatoes with their liquid; cover with as many coals on the lid that you'll need to bring it to a boil.
     Add the kale, salt and pepper.  Cover and cook for 8-10 minutes or until the kale has wilted and is tender.
     Serves 4.

Saute sausage and garlic over a full spread of coals

Cover and bring beans, broth and tomatoes to a boil

Add kale, it may look a lot but it wilts down into the stew

Cover and cook for 8-10 minutes or until kale is tender

A colorful bowl of goodness



"C" Shift Special

     Today we remember and honor the victims and brave men and women who gave their lives in the line of duty on 9/11.  Three hundred and forty two firefighters and paramedics perished in New York City ten years ago today.  I couldn't help but think of the camaraderie, fellowship and meals shared at a firehouse.  There are many fine and accomplished firehouse cooks who turn out gourmet meals on a daily basis for firefighters all over the country.  I ran across the recipe for this "C" Shift Special online (firehouses usually have A, B, or C shifts), it was submitted by Deputy Fire Chief Joe Don Morgan from Miami, Oklahoma.  Chief Morgan recommends using ground venison but the beef is excellent as well.  Brown the beef and onions over a full spread of coals, stir in the rest of the ingredients, move the coals to a ring around the bottom and cover with as many coals as you need to keep it at a steady simmer.  A made for camping recipe, garnish with your favorite chili toppings.  With just enough heat from the chilies and beans, it's the kind of belly warming dish that will satisfy hungry firefighters and campers alike.

"C" Shift Special
1-2 lbs. ground beef
1 10 oz. can Rotel Diced Tomatoes with Green Chilies
1 16 oz. can Mexican Style Chili Beans (if you use pinto beans, add chili powder)
1 16 oz. can potatoes, diced and drained
1 8 oz. can sliced mushrooms, drained
1 16 oz. can whole kernel corn, drained
1-2 medium onions, chopped

     Lightly oil or spray dutch oven.
     Saute beef and onions over a full compliment of coals until beef is browned and onions are soft; drain.
     Add Rotel tomatoes, chili beans, mushrooms, potatoes and corn; stir well.
     Move coals to a ring around the base of your oven; cover with as many coals on the lid as will keep the dish at a steady bubble. 
     Simmer for 30 minutes or until mixture is heated through and onions are soft.
     Serves 5-6 hungry firefighters.

Brown beef and onions

Stir in remainder of ingredients

Simmer for 30 minutes

Serve with  fresh cilantro and a side of corn bread

New Mexico Beef Stew

     With all the flavors of the Southwest this New Mexico Beef Stew from Savoring the Southwest Again marries tender beef and crisp vegetables in a warm, spicy broth.  The jalapenos give it just enough heat and the chipotle chili adds a hint of smokiness.  This just fit in my 10 inch dutch oven, brown the beef in batches over a full compliment of coals then move the briquettes to a ring around the bottom of your oven.  Add the water and cover with as many coals as you'll need to keep it at a steady bubble.  Simmer for one hour before adding the rest of the ingredients.  At that point you will need to replenish the coals, simmer for 30-45 minutes, depending on how crunchy you like your vegetables.  Loaded with color, flavor and texture, this is an excellent dutch oven stew.  

New Mexico Beef Stew
1/3 cup cornmeal
salt to taste
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme, crushed
1-1/2 pound boneless beef chuck, cut in 3/4-inch pieces
2 to 3 tablespoons cooking oil
3 cloves garlic, minced
1-1/2 cups water
2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn
1 28-ounce can diced tomatoes with liquid
1 15-ounce can chickpeas (garbanzo beans), drained
2 cups chopped, peeled celery root, or 1 cup sliced celery
1 cup chopped onion
2 fresh jalapeno peppers, seeded and chopped
1 chipotle pepper in adobo sauce, chopped

     Lightly oil or spray a 10 or 12 inch dutch oven.
     In a large plastic bag or bowl, combine cornmeal, salt, black pepper and thyme.  Add half of the meat cubes; shake to coat.
     In dutch oven, heat 2 Tblsp oil over a full spread of coals; add coated meat cubes and cook until browned on all sides.  Remove heat from dutch oven. Repeat with remaining meat and cornmeal mixture, adding remaining oil, if necessary.
     Return all meat to dutch oven; add garlic and water.  Move coals to a ring around the base of oven.  Cover with as many coals as you need to keep the stew at a steady simmer for one hour.
     After one hour, replenish coals as necessary and add undrained tomatoes, chickpeas, celery root or celery, onion, jalapeno peppers and chipotle pepper. 
     Cover and simmer for 30-45 minutes depending on how tender you like your vegetables.  Makes 6 servings.

Brown beef in batches, add garlic and water

Simmer for one hour

Stir in vegetables and rest of ingredients

Cover and cook for 30-45 minutes or until vegetables are tender

Serve with sour cream and a slice of cornbread



Wooly Bugger Stew

     For those of you who aren't familiar with fly fishing a Wooly Bugger is a very famous and effective fly pattern for catching fish.  I decided to call this Wooly Bugger stew because it is the kind of meal you can toss together in your dutch oven then wander off to go fishing while your oven does all the work.  Except for adding or changing coals after the first hour of cooking and giving it a quick stir that's all there is to it.  Simmer it slowly at 325 degrees for 2 hours and you will be rewarded at the end of the day with a rich and delicious stew.  The secret ingredient is the Italian dressing, the spices give it a zing and the vinegar helps to tenderize the beef.  I did take the time to flour and saute the beef beforehand but if you are in the wild or camping you can just as easily eliminate this step, add the spices and veggies and throw it on the coals.  I like to use small potatoes in their skins, they hold up better to braising and it saves on the prep work. The onions and celery cook down, thickening and adding texture to the sauce.  In my 12 inch oven I kept this at a simmer with 12 coals in a circle around the base of the oven and 18-20 on the lid.  I can hardly wait to make this on a cool fall day for my fishing buddies.  Give this melt in your mouth stew a try and be sure to serve it with bread or biscuits, you won't want to miss a drop of the silky, rich gravy.

Wooly Bugger Stew
3 lbs. chuck roast, cut into stew sized pieces
1 cup flour for dredging meat
2-3 Tblsp olive or canola oil
3-4 stalks of celery, cut into chunks
1 medium onion cut into chunks
4-5 carrots, peeled and cut into large pieces
6-8 whole, small creamer or red potatoes
1 14.5 oz. can beef broth
3/4 cup bottled Italian salad dressing
1 package of brown gravy mix
1/4 cup ketchup
1 Tblsp Worcestershire OR A-1 sauce
1-2 bay leaves
Freshly ground pepper to taste

     Lightly oil or spray a 12 inch dutch oven.
     Heat oil over a full spread of coals in dutch oven.
     Place flour in zip lock bag, add beef cubes and shake until the meat is completely covered.  Shake off excess flour and brown beef in batches in hot oil.  Do not crowd beef.
     Add all of beef back to oven; add celery, carrots, onion, potatoes and bay leaves.
     Mix beef broth, Italian dressing, gravy mix, ketchup, Worcestershire sauce and pepper in medium bowl.  Stir well.  If you don't feel like dirtying a separate bowl, add rest of ingredients right into your dutch oven and stir gently until well combined.
     Cook stew at 350 degrees for 2 hours or until vegetables are soft and beef is tender. Serves 4-5.

Beef browned, stew ready for coals

After two hours at a steady simmer

You won't have any leftovers with this recipe

Walter McIlhenny's Chili

      Not only was Walter McIlhenny a distinguished Veteran of WWII, retired brigadier general and co-founder of the Marine Military Academy in Harlington, Texas, he was also a gourmet cook.  He served as president of the McIlhenny company, which makes the world famous Tabasco sauce, from 1946-1985.  He used to serve this chili to his Marine buddies at his home on Avery Island, Louisiana.  The heat from this melt in your mouth chili sneaks up on you, the chili powder, cumin and Tabasco give it just the right balance, not too overpowering but enough to make you warm all over.  Brown the beef in batches, you don't want to overcrowd your dutch oven and steam the meat.  Remove the beef, then saute the onions and garlic with the spices long enough to allow them to release their oils and flavor.  Add the water, chilies and beef, put the lid on and let your dutch oven work it's magic.  I cooked this for 2 1/2 hours or until most of the liquid had reduced and the meat was falling apart tender.  After browning the meat and onions over a full compliment of coals I moved them to a ring of 12 around the base of my 12 inch oven and covered the lid with 18-20 coals or enough to keep it at a steady simmer.  After the first hour I completely changed out the coals with new ones and let it continue cooking for another 1 1/2 hours.  The original recipe calls for 2 teaspoons of salt but you may want to cut back on the amount if you like it less salty.  This is a terrific chili recipe, meaty, spicy and full of history.  Everybody loved it and there was not a drop left in my dutch oven.  Next time you're in the mood for a slow cooked, flavorful, warming stew, give this one a try, it's five stars all the way.

Walter McIlhenny's Chili
1/4 cup vegetable oil
3 pounds lean beef chuck, well trimmed and cut into 1-inch cubes
1 cup chopped onion
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons salt or to taste
2 teaspoons Original TABASCO brand Pepper Sauce
3 cups water
1 (4-ounce) can chopped green chilies, drained
Hot cooked rice
Shredded cheese, chopped onion and sour cream (optional)

     Heat oil over a full spread of coals in a 12 inch dutch oven.  Add beef 1/3 at a time and cook until browned on all sides; remove from pan and set aside.
     Add onion and garlic to dutch oven and cook 5 minutes or until tender, stirring frequently.  Stir in chili powder, cumin, salt and Tabasco Sauce; cook 1 minute. 
     Add water, chilies and browned meat and bring to a simmer.  Cover and simmer for 2 to 2 1/2 hours or until beef is tender.
     Serve over rice and top with cheese, onion and sour cream, if desired.  Serves 4-6.



Brown beef in batches then saute onion, garlic and spices

Add beef, water and chilies

After 2 1/2 hours, beef is tender and liquid has reduced

A classic chili brimming with flavor