Best Lumberjack Stew Recipes

LUMBERJACK STEW

Lumberjack Stew image

I found this recipe many years ago in a brochure put out by the state of Wisconsin. This stew makes appearance on our table throughout the year, especially during hunting season.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 pounds boneless pork, trimmed and cut into 1-inch cubes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons canola oil
1 cup sliced onion
1 garlic clove, minced
3 cups water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 chicken bouillon cubes
2 bay leaves
6 medium carrots, cut into 1-inch pieces
1 package (10 ounces) pearl onions, peeled
3 cups frozen cut green beans
3 tablespoons cornstarch
1/2 cup cold water

Steps:

Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour. , Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes. , Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 350 calories, Fat 14g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 935mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 4g fiber), Protein 34g protein.

LUMBERJACK STEW (CROCK POT)

Lumberjack Stew (Crock Pot) image

This stew is good on a cold day. I got this recipe from a family friend years ago, and I'm so glad she shared it with me. She didn't saute her sausage before cooking, I added that step to help get any extra grease out before cooking, so you can omit that step if you prefer or if you have lean sausage. I used a 2 qt. CrockPot for these quantities. If you double this or add a few extra veggies, you will need a bigger pot.

Provided by Mommy2two

Categories Low Protein

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb kielbasa
1/2 small onion, diced
1/2 cup carrot, sliced
2 medium potatoes, peeled and chopped
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1/4 cup rice
2 cups water

Steps:

Slice sausage into about 1 inch slices and saute with the diced onion until onion is soft, but not cooked through.
Place everything in 2 quart CrockPot, stir gently to mix, and cook on low 6-8 hours.
Note: Once everything is mixed, you can place the pot in the fridge over night, and just put it on to cook in the morning.

Nutrition Facts : Calories 495.8, Fat 26.5, SaturatedFat 8.4, Cholesterol 49.8, Sodium 1762.2, Carbohydrate 49.5, Fiber 4.2, Sugar 5.2, Protein 15.1

LUMBERJACK STEW

LUMBERJACK STEW image

Categories Soup/Stew Pork

Yield 4 Servings

Number Of Ingredients 19

Ingredients

2 lb. lean, fresh pork, cut into 1-inch pieces
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/2 tsp. pepper
2 tbsp. cooking oil
1 c. sliced onions
1 clove garlic, minced
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
3 bay leaves
2 chicken bouillon cubes
3 c. water
6 med. carrots, cut into 1-inch pieces
4 med. onions, cut into eighths
4 med. potatoes, cut into eighths
16 oz. pkg. frozen green beans
3 tbsp. cornstarch
1/2 c. water

Steps:

1.Season pork with salt, sugar, paprika and pepper. Brown in cooking oil. Add sliced onions and garlic. Cook 5 minutes. Add next 5 ingredients. Cover and simmer 1 hour. Add carrots an onions; cook 40 minutes. Add potatoes and green beans. Cook 20 minutes. Blend cornstarch with 1/2 cup water. Stir into stew. Cook 3 minutes.

LUMBERJACK STEW

Lumberjack Stew image

I was looking through some of my TOH cookbooks and came across this recipe.It was sent to them by Bonnie Tetzlaff from Scandinavia,Wisconsin.The way her recipe was written serves 6,but I cut it down to serve 2 with enough for leftovers.Her's also included frozen pearl onions,but since I didn't have those on hand, regular was used.Submitted to "ZAAR" on February 27th, 2009.

Provided by Chef shapeweaver

Categories Stew

Time 2h15m

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless pork, trimmed, and cut into 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 tablespoon vegetable oil
1 garlic clove, minced (I used minced garlic from a jar )
2 cups water
1/2 tablespoon lemon juice
1 chicken bouillon cube
1 bay leaf
3 medium carrots, peeled, washed and diced into 1 inch cubes
1 medium sized onion, cut into chunks and seperated
1 1/2 cups frozen green beans
1 1/2 tablespoons cornstarch
1/4 cup cold water

Steps:

In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ) add pork,salt,pepper, sugar, and paprika.
Mixing until meat is well coated.
Over medium high heat,brown pork in oil in a large dutch oven.
Add garlic, and cook for 5 minutes.
Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
Cover and simmer for 1 hour.
Add the carrots and onions, cover and simmer for 40 minutes.
Then add beans , cover and simmer for 10 minutes.
Mix together cornstarch and cold water, stir until smooth, add to stew.
Bring to a boil,and stir for 2 minutes.
Remove bay leaf.