I remember when I was little taking ingredients from my grandmother's pantry and one of her old cast iron pots and just heading to the woods. I didn't know what the heck I was doing just adding potatoes and carrots and other random crap to boiling water but I had the time of my life.
It's always good to see another person's version of any staple ... mostly I enjoy hanging out with you at camp. Being stuck here in the city, your channel is my escape, and my inspiration for leaving here and moving back to the country. Blessings to you and your family.
Wish you the best. I grew up in the suburbs in Massachusetts and just wanna move more south. It's just so much more real land down there. West Virginia is a big history town and I love history, the best place to live, is wherever *you* like!
Try doing beef ribs with tinned tomatoes and a nice bottle of red wine, onion, potato and carrot. Very simple. Use the coals and do them low and slow for 3+ hours, they will fall off the bone. One of the best recipes for the Dutch oven as you just throw it all in and not have to watch it
Dan, I'm just now getting into your backwoods cooking vids and I think its GREAT that you add the ingredients list! I've been able to screenshot the lists so I can then write them in my notebook. Keep it up man, hope see your camps at some point this year man
Almost the exact same way my mother taught me to make stew. We always eat it watery and don't add the corn starch but I'll definitely have to try that. Great video. Made me hungry!
It always amazes me that foods always taste better in the woods. I made a tortilla pizza once and made it again at home and it didn’t taste as good. Your stew on the other hand looks good regardless. Nice work.
When I'm making a stew or soup, and I want to thicken it up, I usually just add a couple of pinches of quick-cook oatmeal. It's rolled into really small pieces, so it absorbs the water really well. Some of the pieces are practically a flour. It's coarse enough that you don't have to have an extra step where you stir it into water before adding it, but it gives off enough starch to thicken up the liquid really well.
I have to admit that I am a bit jealous my friend. Out in the woods is where I would like to be, but the daily grind kinda puts a damper on it. I used to do things like this before I hit 19 and moved away for the Navy. One fine day I think I will get back into it. Nice videos by the way. Been binge watching em.
Great videos! One thing you may or may not know. You can pick fresh sassafrass leaves, dry them and grind to a powder. Add to your stew and it will thicken like corn starch. You can store the powder for winter use. Thanks Much! DaveyJO
A better way to get a good gravy and more flavor, is to dredge the meat in flour BEFORE browning. The flour gets toasted, adding more flavor, and it absorbs the fat, so that when you add the water it doesn't clump up and you get a nice smooth gravy. For THICK gravy, add another tablespoon or two of flour to the pan and stir it in just before adding the water.
Great job! Looks delicious. You mentioned getting one or two additional meals from this stew. My question is how do you store the leftover stew in the field? In your PA woods environment, I suspect temperature is not an issue this time of year to store and to reheat, maybe a splash of water and back over the fire. Do you simply cover and leave in the Dutch oven?
Love these videos! It is giving me so much more cast iron experience because I was always scared I’d ruin my seasoning. But how do you store food if there are leftovers when bushcrafting?
You mentioned using game animals and I have a question that I have been meaning to ask but it may be slightly off topic. There are videos like on Dave Canterbury's site that show the process of cleaning a game animal till it is cooked and on the table. When cleaning they say to check the insides for spots and worms and that is it. Does that mean you can not eat the animal or does it mean you can not eat the organ meat? Just an arm chair bush craftier here.I may not do it but find it interesting to learn new stuff. Bruce from the City of Orange in Orange county California
So you can eat anything that you get to 212 degrees it kills the bad stuff. I mean literally 4 day old Roadkill as long as you cook it to that temp or beyond it’s safe to eat. Would you want to eat it is a different story but it’s edible Any worms in the organs then I would say stay away from the organs. The meat is ok, at least in a survival situation
Just so I know I got it, most game cooked to 212 would be OK, but if there were spots or worms then leave the organ meat alone. I guess road kill cooked to my really rare level that I have steaks is out Ha Ha. Thanks for clearing that up, I wonder every time I see clean and cook videos. It is Christmas eve here and everyone has gone to bed. Just waiting for Santa:-) Hope you have a wonderful Merry Christmas and Happy New year.
Coalcracker Bushcraft If a person could bottle that phenomenon, you could make millions selling to armchair outdoors people... Aha,, stewed ,, couch potatoes, ,, been there, done that,,,,.... Merry Christmas. ..
you need to add a disclaimer "do not watch when hungry"! great video!
I remember when I was little taking ingredients from my grandmother's pantry and one of her old cast iron pots and just heading to the woods. I didn't know what the heck I was doing just adding potatoes and carrots and other random crap to boiling water but I had the time of my life.
Looks great! Love using my Dutch oven on coals.
It's always good to see another person's version of any staple ... mostly I enjoy hanging out with you at camp. Being stuck here in the city, your channel is my escape, and my inspiration for leaving here and moving back to the country. Blessings to you and your family.
Wish you the best. I grew up in the suburbs in Massachusetts and just wanna move more south. It's just so much more real land down there. West Virginia is a big history town and I love history, the best place to live, is wherever *you* like!
Try doing beef ribs with tinned tomatoes and a nice bottle of red wine, onion, potato and carrot. Very simple. Use the coals and do them low and slow for 3+ hours, they will fall off the bone. One of the best recipes for the Dutch oven as you just throw it all in and not have to watch it
I’m really enjoying this Dutch oven cooking series
Much more to come
Dan, I'm just now getting into your backwoods cooking vids and I think its GREAT that you add the ingredients list! I've been able to screenshot the lists so I can then write them in my notebook. Keep it up man, hope see your camps at some point this year man
Almost the exact same way my mother taught me to make stew. We always eat it watery and don't add the corn starch but I'll definitely have to try that. Great video. Made me hungry!
It always amazes me that foods always taste better in the woods. I made a tortilla pizza once and made it again at home and it didn’t taste as good. Your stew on the other hand looks good regardless. Nice work.
When I'm making a stew or soup, and I want to thicken it up, I usually just add a couple of pinches of quick-cook oatmeal.
It's rolled into really small pieces, so it absorbs the water really well. Some of the pieces are practically a flour. It's coarse enough that you don't have to have an extra step where you stir it into water before adding it, but it gives off enough starch to thicken up the liquid really well.
I substituted about 1/3 of the onion for celery and it turned out great using deer tenderloin. Excellent eating!
Really shouldn't watch this on an empty stomach LOL Looks great!!
Great information as always!! Keep these amazing bushcraft videos coming.
I like squirrel and dumpling. Great video Dan.
I have to admit that I am a bit jealous my friend.
Out in the woods is where I would like to be, but the daily grind kinda puts a damper on it.
I used to do things like this before I hit 19 and moved away for the Navy.
One fine day I think I will get back into it.
Nice videos by the way. Been binge watching em.
Thank you for your service.
Love the simplicity of it. That's the way I learned to cook.
Merry Christmas. Blessed New Year.
Thanks for sharing.
That looks amazing!!!
Another tasty video from Chef Coalcracker! Merry Christmas!
great video and great idea thanks for shareing i really love your style and these instructions
Excellent recipe!
Now u made me want stew... I have all the ingredients, just gotta chop up the meat & veggies!
Looked good!!
Love these!!
I have used the packaged gravy mix pwd to thicken my stew. Just another twist on it.
mighty fine looking meal!
Instant mashed potato mix also works great to thicken up a stew.
Great video. I didn't know carrots took so much longer to cook than potatoes.
Very hearty looking meal. Many thanks for sharing.
Great videos! One thing you may or may not know. You can pick fresh sassafrass leaves, dry them and grind to a powder. Add to your stew and it will thicken like corn starch. You can store the powder for winter use. Thanks Much! DaveyJO
Very Nice !
Yummy And Delicious.
Who dislikes this!?! This is true gold!!! But haters gonna hate. Much love bro-dude
Probably a Vegan / Disney Bambi loser.
@@darrellgoodman9585 yo im vegan and subbed, don't be discriminatin
love the cooking videos..........Merry Christmas!
Townsends led me here and I'm grateful
That look real tasty, I bet that is good on a cold day, I do chicken stew something like that over the camp fire.
Very good..:-)Thnx and Merry X-mass :-)
Good stuff.
A better way to get a good gravy and more flavor, is to dredge the meat in flour BEFORE browning. The flour gets toasted, adding more flavor, and it absorbs the fat, so that when you add the water it doesn't clump up and you get a nice smooth gravy. For THICK gravy, add another tablespoon or two of flour to the pan and stir it in just before adding the water.
Looks great.
Very nice and simple stew! Great video...new sub!
Great job! Looks delicious.
You mentioned getting one or two additional meals from this stew. My question is how do you store the leftover stew in the field? In your PA woods environment, I suspect temperature is not an issue this time of year to store and to reheat, maybe a splash of water and back over the fire. Do you simply cover and leave in the Dutch oven?
Yep you got it! That’s exactly what I do..it wouldn’t hold in the summer so I wouldn’t make as much
Thanks and Merry Christmas!!
Love these videos! It is giving me so much more cast iron experience because I was always scared I’d ruin my seasoning.
But how do you store food if there are leftovers when bushcrafting?
Try adding some instant mashed potatoes as a thickening agent...
Merry Christmas, Dan!
Going to stay away from instant stuff for these vids
Have a great holiday
I usually make my stew so thick it'll sit on my plate.
Still looks tasty, though!
Stew rocks.
Looks wonderful! How do you keep leftovers in this sort of setting?
What leftovers??
Yum yum.
Just cooked, very good.
Good looking stew
You followed al all the proper steps for a good stew
You should show the full process like preparation of the meat and veg
What’s to show? Do you need him to show us all how to cut up a carrot?
looks tasty!
You mentioned using game animals and I have a question that I have been meaning to ask but it may be slightly off topic. There are videos like on Dave Canterbury's site that show the process of cleaning a game animal till it is cooked and on the table. When cleaning they say to check the insides for spots and worms and that is it. Does that mean you can not eat the animal or does it mean you can not eat the organ meat? Just an arm chair bush craftier here.I may not do it but find it interesting to learn new stuff. Bruce from the City of Orange in Orange county California
So you can eat anything that you get to 212 degrees it kills the bad stuff. I mean literally 4 day old
Roadkill as long as you cook it to that temp or beyond it’s safe to eat. Would you want to eat it is a different story but it’s edible Any worms in the organs then I would say stay away from the organs. The meat is ok, at least in a survival situation
Just so I know I got it, most game cooked to 212 would be OK, but if there were spots or worms then leave the organ meat alone. I guess road kill cooked to my really rare level that I have steaks is out Ha Ha. Thanks for clearing that up, I wonder every time I see clean and cook videos. It is Christmas eve here and everyone has gone to bed. Just waiting for Santa:-) Hope you have a wonderful Merry Christmas and Happy New year.
Stay in the woods!
Wish I could smell it lol 😳😜
This made me buy a dutch oven...
What size is your Dutch oven and brand
Lets eat :-)
Great job,,,yum,,,,
Have you ever noticed that the food you cook at a camp site tastes better than the food in a kitchen, the same recipe, that is...?
Yes!! I agree
Coalcracker Bushcraft
If a person could bottle that phenomenon, you could make millions selling to armchair outdoors people...
Aha,, stewed ,, couch potatoes, ,, been there, done that,,,,....
Merry Christmas. ..
your face after the first bite, priceless. can olive oil be substituted for the veg oil?
Yes will just give it a slightly different taste
Would squirrel work?
Make a rue!
Lizards, gizzards, and buzzards.
no salt?
sounds good add a nice crusty Irish soda bread for soppin up the gravy and you got a meal.
www.simplyrecipes.com/recipes/irish_beef_stew/
we want a soupie 7 day live off dat only recipes????????????????/SOUPIES
Just because you are in the woods you are not suppose to starve and not have the comfort foods
you haven't made stew, you made soup. You cooked it to fast at too high of at temperature.
cringe
Oh no! It’s all trash now!