Rogue Dutch Oven Cookers

       Indian Stew  ( Native American )


Many of the tribes were farmers and raised much of there food. Things like corn, squashes, like pumpkin and butternut and even beans of many types This stew uses some of these ingredients. 


1 Tablespoon vegetable oil
1½ pounds very lean ground beef
1½ cups green bell pepper, cored, seeded, and diced
1 large onion chooped
2 cloves garlic, minced
4 cups frozen corn, thawed
1 can ( 14 ounce ) crushed tomatoes, untrained
4 teaspoons Worcestershire sauce
½ teaspoon black pepper
½ chili powder 
¼ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
2 cups zucchini squish thinly sliced crosswise
1 cup butternut squish, cubed



In a deep 12" Dutch oven over 9 charcoals heat the oil. Add the ground beef and cook to brown, stirring frequently, about 8 minutes. Add bell peppers, onions, and garlic and simmer uncovered for 5 minutes or until tender, stirring frequently. Stir in corn, tomatoes, Worcestershire, black pepper, chili powder, salt, and red pepper, and bring a boil. Cover with lid with 12 charcoals on top for 15 minutes. Add butternut squish, cook 8 to 10 minutes more. Add zucchini and cook 5 more minutes or until vegetables are tinder. Serve in worm bowls.