Skillet Ground Beef Stew
12" dutch oven
1 lb ground deer or elk (I used elk, but you could also use ground beef)
1 medium onion, chopped
1 teaspoon salt
1 teaspoon pepper
3 tablespoons all-purpose flour
1 package (8 oz) sliced fresh mushrooms (about 3 cups I hate mushrooms so I left these out)
2 1/4 cups beef-flavored broth
1/3 cup plus 3 Tbs. heavy whipping cream
4 teaspoons Dijon mustard
1 lb unpeeled Yukon Gold or red potatoes, cut into 1/2-inch cubes (3 medium)
2 medium carrots, thinly sliced (1 cup)
1 tablespoon dried parsley
1 cup frozen peas
In 12"dutch oven, cook meat and onion over a full spread of coals, stirring occasionally, until thoroughly cooked; drain if necessary. Stir in salt, pepper and flour. Add mushrooms; cook 3 minutes, stirring occasionally.
In a bowl, mix broth, whipping cream and mustard with wire whisk. Add to beef mixture. Stir in potatoes and carrots. Bring to a boil, then move about 1/4 of the coals to the lid and allow the stew to simmer for 15 minutes or until the vegetables are tender and sauce is slightly thickened. Add the peas and allow to cook a few more minutes or until they are heated through. If the sauce is too thin at the end of the cooking process, cook uncovered another few minutes until the liquid reduces and is slightly thickened. Sprinkle with parsley. I found it needed a bit more salt and pepper, so be sure to have a shaker there so you can add more if you need to. Serves 4-5.
The Finished Product
I was really surprised by how good this was. My kids had seconds, and even my hubby (my pickiest eater) had 2 bowls. Its also a very simple recipe that just about anyone can make. Add some dutch oven biscuits and some peach cobbler for dessert and you've got yourself a meal. Deer camp food never tasted so good! For a weeknight meal we gave this a B, but for a camping meal it gets an A.