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Roundup Stew
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Description
My husband and I lived in Montana and worked on a large cattle ranch shortly after we were married. Prior to that, I had not cooked with cast iron. However, the cook out there showed me the ways of the world. And how to cook “cowboy” food!
This roundup stew is one of the meals he taught me to cook over an open flame on the range. It’s also a great way to use hamburger.
Serve it with fresh biscuits!
Ingredients
- 1-½ pound Hamburger
- 1 whole Onion, Chopped
- ½ cups Celery, Chopped
- 1 cup Carrots, Chopped
- 6 whole Potatoes, Cut Into Chunks
- 1 can (10.75 Oz. Can) Tomato Soup
- 1 can (10.75 Oz. Can) Golden Mushroom Soup
- 1 can Water (Use A Soup Can To Measure)
- Garlic Powder, To Taste
Preparation
Brown hamburger, onion, and celery. Season hamburger with salt, pepper and garlic powder to taste. While browning the hamburger mixture, boil potatoes and carrots together slightly.
Drain both the hamburger mixture and the potatoes and carrots. Place in a Dutch oven. Stir in soups and water.
Bake for 45 minutes at 350 degrees.
This stew may be baked at a lower temperature and left for several hours, if necessary, without being ruined.
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Beachbumette on 5.18.2010
Sounds delicious!