Railroad Stew
(1 votes, average: 3.00 out of 5)
Loading ...Ingredients
- 2 pounds ground venison or lean beef
- 3 large onions, peeled, chopped
- 1 green pepper, chopped
- 4 stalks celery, diced
- 4 carrots, diced
- 6 medium potatoes, cubed
- 2 large turnips, peeled, cubed
- 1/2 small cabbage, shredded
- 1/2 cup shelled green peas
- 2 quarts cold water
- 4 teaspoons salt
- 1/4 teaspoon pepper
Directions
Brown venison or beef in heavy 2-gallon kettle over fairly high heat, adding about 1 tablespoon bacon drippings or butter, if needed, to keep meat from sticking. Add all remaining ingredients, cover and reduce heat; simmer for 1 1/2 hours. Uncover and simmer over low heat about 1 hour longer, stirring occasionally. Add more salt and pepper, if needed. Leftover stew freezes well. Makes 6 quarts.
Posted in Soups and Stews
