Sweet-n-Sour Cast Iron Delight
Recipe courtesy of Cory K., Hinckley, Ohio
Here is a delicious recipe for a Sweet-n-Sour stew that was whipped up by one of the young men that I helped mentor to the rank of Eagle Scout. He started to learn camp cooking when he was 11 and I think he has learned how to use the Dutch oven pretty well.
Ingredients:
1½ pounds each of Beef, Pork & Chicken or 4½ pounds of one meat, cut into less than 1 inch chunks.
4 pounds of Sliced Carrots
2 tablespoons Olive Oil
1 cup Chopped Onion
4 pounds of Sliced Mushrooms
1 bottle (10 Oz.) Soy Sauce
1 bottle (24 Oz.) Ketchup
1½ cups Sugar
¼ cup Cider Vinegar
2 cans (20 oz. each) Pineapple Chunks
2 Large Green Bell Peppers, diced
Corn starch
Water
Directions:
In a 12 deep or 14 inch Dutch Oven, stir fry the meats and carrots in olive oil until cooked through.
Add chopped onion and sliced mushrooms and cook until mushrooms are tender and onions are translucent.
Add water to cover bottom of dutch oven.
Add Soy Sauce, Ketchup, Sugar, Cider Vinegar, and Pineapple Juice.
Stir together and bring to a boil.
Bake for 45 minutes at 375° - 400°. For outdoor cooking use 35 charcoal briquettes placing 10 on top of and 25 beneath your Dutch oven. Remember that you may need to use more coals on cold or windy days.
Cook until the color of sauce turns to burnt orange. Add in the diced Green Bell Peppers and then add corn starch until the stew reaches your desired thickness. Remove from heat and stir in Pineapple chucks. Serve over rice.
Makes 12 to 14 Servings.