Wood Stove Stew

Serves: 5
Total Calories: 129


1 (10-ounce) can beef broth
1 (28-ounce) can whole or stewed tomatoes
1 1/2 pounds trimmed moose roast, cut in 1-inch chunks (well, beef will do!)
1 onion, chopped
4 carrots, peeled and cut in large chunks
1 medium potato, cut in bite-size pieces
2 ribs celery, cut in bite-size pieces
1 tablespoon Worcestershire sauce
2 tablespoons parsley
1 bay leaf
1 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons quick-cooking tapioca to thicken (or you can stir 2 tablespoons flour into the beef broth)


Put lid on and set on hottest part of stove and let simmer for 6 hours or until you get the wood chopped or the garden weeded. Serve with homemade bread, real butter, and dill pickles. Serves a bunch.

Note: If you don’t have beef broth, you can use water or even, in a pinch, steal a can of your husband’s beer.

Editor's Extra: You can put this in a covered casserole in a 325° oven for 3 1/2 hours. Delicious!

Nutritional Facts:

Serves: 5
Total Calories: 129
Calories from Fat: 0

This Wood Stove Stew recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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