Warrior Stew

Warrior Stew

Serves: 4-6

Cooking time: approx. 4 hours

 

 

4-6 beef Shanks

1 tbsp grape seed oil

 

Trinity blend-

1 cup white onion diced

1 cup celery diced

1 cup bell pepper diced

 

2-3 cloves fresh peeled garlic

2 cups ale stout or dark- Not Light Beer!!!

2 cups water

2 cups potatoes peeled and large diced

2 cups carrots peeled and large diced

2 sprigs fresh rosemary

    
 

Season flour recipe-

2 cups flour

1 tbsp sea salt

1 tsp cracked black pepper

½ tsp cumin

½ tsp paprika

½ tsp dried oregano

½ tsp dried sage

½ tsp garlic powder

½ tsp ancho chili powder

 

 

 

 

This is a Dutch oven recipe, but if you wanted to use a crock pot or roaster in oven you can. However, the bone-in beef, and the open fire cooking techniques are encouraged to fully embrace the warrior aspect of the recipe! A true warrior will waste nothing and even eat the marrow out of the bone. Also, this is a perfect recipe for wild game shanks or roasts as well, making it a perfect recipe for deer camp or a fishing trip. Enjoy!

 

1. Pre-heat Dutch oven over open fire, coals, or stove.
   
2. Combine season flour ingredients and coat beef shanks liberally.
   
3. Pour oil in Dutch oven and brown shanks on both sides.
   
4. Remove shanks and add trinity blend + salt and pepper to taste
   
5. Once veggies are opaque add garlic, beef shanks, and beer back into pot.
   
6. Cover and place on low side of fire or coals for 1 ½ hours.
   
7. Remove lid and add remainder of vegetables, rosemary, and water.
   
8. Cover and slow cook an additional 1 ½ hours or until vegetables are soft and meat is falling off the bone.