Dan's five-ingredient emergency meat stew

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4.8 of 5 (5)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 266.3

Total Fat: 7.5 g
Cholesterol: 73.7 mg
Sodium: 128.0 mg
Total Carbs: 24.8 g
Dietary Fiber: 4.2 g
Protein: 24.4 g

View full nutritional breakdown of Dan's five-ingredient emergency meat stew calories by ingredient

Introduction

This is a recipe modified from something I invented a long time ago, back when I did survival training. The original "recipe" was squirrel meat, browned on hot rocks, along with cattail roots, wild-grown carrots (probably an old farm), one mint leaf, some wild spices, and water. I'm sure there was some ash and flies in there somewhere; that's what you get when you make stew on rocks and an uncovered metal container over an open fire. Don't worry; this recipe doesn't contain anything gross.

SparkPeople doesn't have mint, cattail roots, or squirrel as ingredients. Since most of you don't live near wetlands with cattails and you can't buy squirrel meat anyway, I substituted a parsnip and a large (3/4 pound) potato for the cattails and beef chuck for the squirrel. You can use any meat you like. I've seen goat, lamb, and other red meats in stores; go wild!

Please comment, including how many servings you get (I guess-timated four cup-plus servings) and how well it tastes with different combinations of meat and spices. It isn't for everyone, but many will like it. This is a recipe modified from something I invented a long time ago, back when I did survival training. The original "recipe" was squirrel meat, browned on hot rocks, along with cattail roots, wild-grown carrots (probably an old farm), one mint leaf, some wild spices, and water. I'm sure there was some ash and flies in there somewhere; that's what you get when you make stew on rocks and an uncovered metal container over an open fire. Don't worry; this recipe doesn't contain anything gross.

SparkPeople doesn't have mint, cattail roots, or squirrel as ingredients. Since most of you don't live near wetlands with cattails and you can't buy squirrel meat anyway, I substituted a parsnip and a large (3/4 pound) potato for the cattails and beef chuck for the squirrel. You can use any meat you like. I've seen goat, lamb, and other red meats in stores; go wild!

Please comment, including how many servings you get (I guess-timated four cup-plus servings) and how well it tastes with different combinations of meat and spices. It isn't for everyone, but many will like it.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 pound beef chuck, cut into small pieces.

1, 8-inch (20 cm) parsnip

1 large (or two medium) potato

3 medium carrots, sliced diagonally

1 tbsp Italian seasoning OR 1 mint leaf, crushed

Water

Directions

Brown the meat in a seasoned cast-iron skillet. Scrape the entire contents into a 3-quart saucepan. Add the remaining ingredients and enough water to cover. Bring to a boil, cover, and simmer for about 45 minutes.

Serve with bread and water, by candlelight, for a taste of camping indoors.

Makes about four servings of just over a cup each (I think; I never measured, I just remember I ate large servings three times over the space of two days).

Number of Servings: 4

Recipe submitted by SparkPeople user DAN_ODEA.