AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Apr 19^th, 2008 at 8:32am

skiproosel Offline
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G'day all,
have got a group coming over for dinner tomorrow night and I reckon I might make a nice chunky stew in the cast. I know it's very hard to make a bad one but has anyone made a stew or goulash that sort of stands out from the rest. I'd appreciate any suggestions. There are several recipes on this forum but I haven't tried them yet.

All the best
Skip

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Reply #1 - Apr 19^th, 2008 at 10:33am

Mackerel Whisperer Offline
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Hey Skip.

I make what I call Big Chuncky Aussie Stew. One of my favorite's.
Adjust these amounts, I usually fill my 15 inch Furphy, And always seems to disapear!! I LOVE IT

5.5 kg Chuck steak (I dice it myself to get 1.5 inch cubes)
6 onions chunky style
1/2-3/4 Jap Pumpkin

Throw meat, onions, pumpkin in a CO, S&P and cover with water, Simmer for as long as you can. I try and go for 3-4 hrs. No need to stir. The pumpkin in it now will disapear and work as a thickener.

Now I throw some spuds in, maybe about 8 medium spuds only cut in half.

wait

about 1 hour before serving I add 3/4 or so of Jap pumpkin in big chunks like the spuds.

1/2 and hour before serving add some chunky carrots and beans. It should be looking the goods by now.

Thicken with 50/50 plainflour/gravox, Mix it with a little water and stir in VERY GENTLY, the meat at this stage will disintegrate if you look at it the wrong way!!! Enjoy

It really kicks butt, I'm getting excited thinking about it!! Grin

Bet you that you don't make enough! Grin

Cheers

Jono

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Reply #2 - Apr 19^th, 2008 at 11:24am

Carolyn™ Offline
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Sounds good Jono. Good instructions.

Skip I sent you a couple from Hueys Cooking Club.

This is one for 10-12 not sure how many your cooking for.
http://papadutch.home.comcast.net/~papadutch/dutch-oven-recipe-onepotdnr.htm

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Reply #3 - Apr 19^th, 2008 at 11:54am

skiproosel Offline
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Thanks a lot. Jono I like the sound of all that pumpkin (one of my favourite veggies) The whole bit sounds good. Based on your positive experience I'm gunna give it a whirl.

Carolyn got the recipes, thanks for that-I'll put them in the S*** hot book for a later trial. Only need one at a time (the Greek Job sounds the grouse)

Jono if Mr. Penfolds let's me I'll get some happy snaps of the ordeal.

Thanks
Skip

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Reply #4 - Apr 19^th, 2008 at 12:04pm

Mackerel Whisperer Offline
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Good onya Skip, You won't be disapointed.

You can put as much pumpkin in it at the start as you like. It makes for a thicker, fuller bodied stew rather than just adding gravy at the end.

Tip: Make sure you use Chuck, It makes all the difference.

Looking forward to the results

Jono

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Reply #5 - Apr 19^th, 2008 at 5:47pm

skiproosel Offline
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Jono this is an outstanding recipe and I'm doing a trial run tonight absolutely stoked with results. This is a 5 star S*** hot book entry. thanks mate

Regards Skip.
Standby for snaps . A lot of Strongbow under the belt. So if not tonight ,then tomorrow

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Reply #6 - Apr 19^th, 2008 at 6:56pm

skiproosel Offline
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Here is some happy snaps of Jonos recipe.
In essence it is the same but I rolled my meat in seasoned flour first & fried off. Then added heaps of carrots & parsnips. Other than that the same. I hope I did it justice Jono.

All the best
Skip

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Reply #7 - Apr 19^th, 2008 at 6:59pm

skiproosel Offline
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One more. The finished article.

Regards Skip

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Reply #8 - Apr 19^th, 2008 at 7:28pm

Derek Offline
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Looks beautiful.

Retired
Camp Oven Cook

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Reply #9 - Apr 19^th, 2008 at 9:42pm

Mackerel Whisperer Offline
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Very Nice, Looks like it should to me Skip. The flavours come right out at ya don't they. I'm glad you enjoyed it. Tomorrow nights will be even better.

Jono

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