Lumberjack Stew Recipes

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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

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.

Nutrition Facts : Calories 451.6, Fat 27.7, SaturatedFat 8.7, Cholesterol 101.5, Sodium 772.2, Carbohydrate 19.5, Fiber 4.5, Sugar 6.2, Protein 31

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

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

LUMBER JACK SANDWICH



Lumber Jack Sandwich image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 21

1 brioche bun, split
6 ounces Potato Salad, recipe follows
4 ounces cooked brisket, sliced
5 slices dill pickles
1 ounce Sriracha
2 ounces Potato Salad Dressing, recipe follows
24 pounds red potatoes, peeled and cut into 1/4-inch cubes
2 cups diced red bell pepper (1/4-inch dice)
1 cup loosely packed cilantro leaves, no stems, cut into quarters
1 cup roasted garlic, minced
1/2 cup finely chopped jalapenos
2 tablespoons coarsely ground black pepper
1 tablespoon kosher salt
8 cups mayonnaise
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery salt
1 tablespoon chopped fresh parsley

Steps:

  • Toast the bun on a flat-top grill. Stack the potato salad, brisket slices and pickles on the bottom bun. On the top bun, drizzle Sriracha in a circular motion and then make a heart with the Sriracha. Cover the sandwich with the top bun and secure with a skewer.
  • Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes.
  • In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes.
  • Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally.

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

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.

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