Old Dave's Stew, Tavern Stew, 5 Hour Stew - BBQ Central

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Old 08-23-2013, 04:50 AM   #1
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Old Dave's Stew, Tavern Stew, 5 Hour Stew

I have used this old recipe for over 50 years and it is the best stew recipe I have ever tasted. It is easy to make and can be changed to suit about anyones taste.



It calls for beef stew meat and I always cut my own so I like to use a thick chuck roast for my meat.



A fellow can cut it up into the size he wants and in my case, about 1-1/4 to 1-1/2 “ squares.



Then I get some celery, carrots, green bell pepper, onions, potatoes, and hot peppers all processed for my stew. You can leave out the peppers if you don’t like the hotter stew.



All of the above is placed into a large Dutch oven for the cook.



I then add my spices and juice over the mixture and it is ready for the oven.



Put the lid on and place it into a 250 degree oven for about 5 hours.





Looking good coming out of the oven.





As served...

Ok, here is the basic recipe and the method of doing this stew.

2 lbs beef stew meat
4-6 carrots sliced or chopped
4-6 potatoes cut into quarters or smaller
1 cup sliced celery
1 green bell pepper diced
1 or 2 medium onions chopped

Combine all of the above in a Dutch oven and for the hotter version be sure to include the hot peppers.

The next step and be sure to follow these directions.

3 TBL tapioca
1-1/2 tsp salt
1 tsp black pepper
1 TBL sugar

Sprinkle these items over the top of the stew but DO NOT MIX.

Pour in 12 oz or if you like more juice use 24 oz of V8 vegetable juice over the mixture but again, DO NOT MIX.

Cover and bake in a 250 degree oven for 5 hours and again DO NOT MIX or even raise the lid on the Dutch oven until its done.

Now, here are some of the things I do different from the basic recipe.

I usually always make a double batch.
I usually add some extra meat in my stew
I usually use some hot peppers in my stew.
I like more celery and green bell pepper in mine so I add that.
I use the hot V8 juice and usually about 48 oz in my larger batches

I usually bake mine at about 275 degrees and for about 6 hours to get my larger amount done.

Anyway, make it with what you like but do be sure to follow the basic directions.
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Old 08-23-2013, 01:36 PM   #2
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Looks great Dave, I've got this one on the short list ... How about a good beer to pair with Tavern Stew?
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Old 08-23-2013, 04:51 PM   #3
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I love chuck roast, this looks like a good meal on a cold winter night!
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Old 08-23-2013, 05:20 PM   #4
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I would like to try making this recipe, it looks great! Unfortunately, I don't think i can. I can't not stir it, I will freak out.
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Old 08-23-2013, 08:09 PM   #5
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Looks mighty good. Thanks for sharing.
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Old 08-23-2013, 09:46 PM   #6
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Buzz,

I am the last fellow to ask about a good beer for anything. I do love the stuff but really don't appreciate the better products. Heck, I drink that Milwaukee's Best Light and think it is fine beer so you can see how twisted I am with the beer.

Dave
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Old 08-23-2013, 10:41 PM   #7
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I've never had this stew, but I'm an avid homebrewer and a beer fan, can I chime in on this one? Beef stew is good with an american brown ale like Big Sky Moose Drool, or english pub ale, maybe some of that Old Speckled Hen. Or waulkees, the first three aren't so good, but keep at it, they get better!
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Old 08-24-2013, 01:45 PM   #8
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I love stew, I brown my meat with the onions before I add in liquid though.
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Old 08-24-2013, 05:51 PM   #9
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Quote:
Originally Posted by boozer View Post
I've never had this stew, but I'm an avid homebrewer and a beer fan, can I chime in on this one? Beef stew is good with an american brown ale like Big Sky Moose Drool, or english pub ale, maybe some of that Old Speckled Hen. Or waulkees, the first three aren't so good, but keep at it, they get better!
Thanks for the suggestions Boozer have had Old Speckled Hen and liked that, might try to find some Old Mil Light to honor Old Dave when I make the stew. My philosophy on beer is "all beer is good some is just better than others" (can't drink Miller Lite though).
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Old 08-28-2013, 10:53 AM   #10
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Have this one in the oven right now, but did not find OML so will pair with "Hamms Special Light" and then maybe chase that with a North Peak Diabolical. Thanks for what looks to be a great dinner suggestion Dave!
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