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Railroad Stew

Posted By On March 17, 2011 @ 8:39 am In Soups and Stews

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.

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