Rogue Dutch Oven Cookers

    Southern Dutch Oven Pie

This is a good camp recipe because the only thing in it that needs refrigeration is the stew meat. Freeze the stew meat and put it in the bottom of you ice chest along with an ice block.The frozen meat will help other foods to keep cold for 3 or 4 days. Cook the stew on day 4 or 5 of your camp out.

Use about a cup of flour, a teaspoon each salt and pepper well mixed together for coating the meat.

 Flour

Salt and pepper

1 pound stew meat

2 teaspoon garlic powder

1 teaspoon oregano

1 medium potatoes, medium diced

1 ( 14.4 ounce ) can diced tomatoes

1 ( 14.4 ounce ) can peas and carrots, darned

1 medium onion, diced

1 half head cabbage, shredded*

1 recipe of biscuits

Coat meat in seasoned flour. Sauté meat in 10" Dutch oven over 10 to 12 charcoals until meat is browned, about 4 to 5 minutes. Add next 7 ingredients to oven. Add a little water to cover if needed. Remove 2 charcoals from under Dutch oven. Cover with lid with 12 to 14 charcoals on lid. Cook for 1½ hour or until meat is tender. Uncover and place lid on lid holder, then place biscuits, cut to 2½ or 3 inch, on top of stew. Replace lid on Dutch oven and add about 6 more charcoals. bake until tops of biscuits are browned. About 10 minutes.  

* Use other half of cabbage stewed with sausage or kielbasa and potatoes for dinner the next day.