OA Stew

Recipe courtesy of:
Troy Cole & Bill Walker, Boy Scout Troop 106, Pine Bluff, Arkansas

	oil (enough to generously coat the bottom of a #12 Dutch oven)
	3 to 3 1/2 lb. beef roast (cut up)
	2-3 medium onions (chopped)
	salt
	pepper
	1 tablespoon Worcestershire sauce
	garlic flakes or 4 cloves garlic minced (if wanted)
	2-3 cups water
	8-10 carrots (cut up)
	4-5 medium potatoes (cut up)

Heat oil in 12 inch Dutch oven (15 white hot charcoal briquettes on top and 9 white hot charcoal briquettes under the bottom). Brown meat (make all sides of meat seared to save the juices). Add onions, salt, pepper, Worcestershire sauce, garlic (if wanted) and water.

Cook for 2 ½ to 3 hours. Check every 30 minutes to be sure that there is enough water in Dutch oven. (Don't
burn it! Make sure there is 1 to 1 ½ inches of water in the bottom of the Dutch oven.)

Add carrots about 30 to 45 minutes before eating. Add potatoes about 30 minutes before eating. Check to assure carrots and potatoes are done.

Serves 6-8. Eat and enjoy!

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This page last updated: 14 Jul 2004