Print

Venison Stew on the Camp Fire

Print Recipe

Ingredients

Scale
  • 3 lbs of venison, cubed (you can also use beef)
  • 2 t salt
  • 3 T safflower oil
  • 1 large onion, chopped
  • 1/2 C all purpose flour
  • 2 C beef broth
  • 3/4 C barley
  • 3 carrots, sliced into large slices
  • 3 potatoes, peeled and cubed
  • 3 C water more or less as needed
  • lots of ground pepper
  • 1/2 C frozen peas

Instructions

  1. Cube and salt venison
  2. Put oil in oven and place over hot coals for a few minutes
  3. Carefully add venison and chopped onion 
  4. Let the venison and onion cook for about 5 minutes, stirring occasionally
  5. Add flour and stirring constantly, let it cook for another few minutes
  6. Slowly add the beef broth, stirring constantly
  7. Add about a cup of water, stir thoroughly and cover, cook for about an hour
  8. Add barley and let cook for another hour, adding more water as needed
  9. Add carrots and let cook for another 15 minutes
  10. Add potatoes, more water if needed, cover and cook for another hour or so
  11. Add peas in the last 10 minutes of cooking

Find it online: https://therockymountainwoman.com/venison-stew-on-the-camp-fire/