Last night I made the final version of Kookish Kabin Stew (Formerly Three Bear Stew) and it was awesome! Here it is:
Serves four:> 2 pounds stew meat* cut in 1/2" - 3/4" cubes > 1 envelope onion soup mix
I actually use beef shanks and cook the shin > 2/3 cup
Dry sherry or red wine- I prefer the Red wine
bones in the stew. The dogs love the shin > 1 tsp nutmeg
bones and they are good for their teeth. > 1 onion cut in similar size as stew meat
> 1 can cream of mushroom soup > 4 carrots cut in similar size as stew meat
> 2 tsp Kitchen Bouquet
- Put all above in a 12" fry pan with lid or similar size casserole with lid
- Place covered pan/dish in a 325F oven for 3 1/2 hrs OR 275F oven for 5 hrs
- One hour into baking, take pan/dish out of oven and stir contents. Replace lid and put back into the oven for
the remainder of the cooking time.
- Serve over egg noodles** or
spaetzle. * I use venison steak also just NO BONES. Deer bones tends to make the dish a bit gamey. I like it but most
folks do not.
** When did "they" start bagging egg noodles in 12 ounce bags instead of 16 ounce bags?
