Camp House Stew Recipe

1/4 cup chopped bacon or washed salt pork
1 tablespoon olive oil
2 to 3 pounds stew meat—beef, venison or any wild game
3 large sweet onions, sliced
2 1/2 cups water, divided
1 1/2 beef bouillon cubes
2 tablespoons paprika
1 teaspoon salt
1 teaspoon marjoram
1 teaspoon black pepper
1 (12-ounce) beer (optional) or an additional cup water
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
4 large potatoes (white or red), cubed
6 carrots, thickly sliced
3 garlic cloves, crushed
2 small turnips, diced
1 tablespoon Tabasco sauce (optional)

1. Cook bacon in large stewpot with olive oil. Add meat; cook and stir over medium-high heat until lightly browned on all sides. Remove meat.
2. Reduce heat to medium and add onions, 1/2 cup water and bouillon cubes. Cook, stirring, until onions are tender. Add paprika, salt, marjoram, pepper, beer, tomato paste Worcestershire sauce and 1 cup water; stir to mix. Return meat to pot, cover and simmer until tender, about 1 hour, stirring often. Add potatoes, carrots, garlic, turnips, Tabasco (if using) and remaining 1 cup water; cover and simmer until vegetables are cooked, stirring often, about 45 minutes.

Serves 10 to 12.