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Never Ending Stew #7735463
12/05/22 07:00 PM
12/05/22 07:00 PM
Joined: Aug 2008
Posts: 14,868
ny
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upstateNY Offline OP
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Anyone that goes to hunting camp for like a week or more, ever put a never ending stew on the wood stove?Start with stew,,but,,as it gets eaten,, just keep adding stuff to it for the whole time your there.Those can be some of the best stews.

Last edited by upstateNY; 12/05/22 07:00 PM.

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Re: Never Ending Stew [Re: upstateNY] #7735545
12/05/22 08:26 PM
12/05/22 08:26 PM
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james bay frontierOnt.
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Boco Online content
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Sounds like Botulism stew.
Dont be a cheapo,throw out the dogfood and make fresh stew.

Last edited by Boco; 12/05/22 08:27 PM.

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Re: Never Ending Stew [Re: upstateNY] #7735554
12/05/22 08:41 PM
12/05/22 08:41 PM
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Posts: 414
St lawrence county, ny
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Eyehi Offline
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We had one going for a coup!e days at camp this year ..... Started off with pork and veggies in broth and added a venison roast and more veggies the next day .... Was pretty good both days but I wouldn't use venison again as it was to dry ....

Re: Never Ending Stew [Re: upstateNY] #7735580
12/05/22 09:17 PM
12/05/22 09:17 PM
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new york
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mike mason Offline
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new york
Reminiscent of the Polish hunter's stew.

Re: Never Ending Stew [Re: upstateNY] #7735603
12/05/22 09:50 PM
12/05/22 09:50 PM
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panaxman Offline
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Just keep the temp up nice and hot and you will be fine.

Re: Never Ending Stew [Re: upstateNY] #7735606
12/05/22 10:01 PM
12/05/22 10:01 PM
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Posts: 1,103
Wisconsin
Scott__aR Online content
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Yup, do that often, as it's used ... add new ingredients to make a different meal every few days.


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Re: Never Ending Stew [Re: mike mason] #7736019
12/06/22 12:04 PM
12/06/22 12:04 PM
Joined: Dec 2014
Posts: 2,144
Tug Hill, NY
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Squash Offline
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Originally Posted by mike mason
Reminiscent of the Polish hunter's stew.


It is called Bigos, and is excellent. The longer it cooks and sets in the fridge the better it is. Wife makes a Dutch oven full of it at camp with venison, grouse, duck goose, turkey , and it never last more than a day.

Last edited by Squash; 12/06/22 12:04 PM.
Re: Never Ending Stew [Re: Boco] #7736020
12/06/22 12:06 PM
12/06/22 12:06 PM
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Northern Minnesota
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Originally Posted by Boco
Sounds like Botulism stew.
Dont be a cheapo,throw out the dogfood and make fresh stew.


Scary to think that that first thing to come to my mind was the same thing as Boco.

Re: Never Ending Stew [Re: upstateNY] #7736029
12/06/22 12:25 PM
12/06/22 12:25 PM
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Green County Wisconsin
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GREENCOUNTYPETE Offline
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Perpetual Pot

absolutely it really starts to develop depth of flavor around day 3

if you do it in a crock pot you never let it go below 140f

if you do it on a stove you bring it to >160 each morning usually to a boil for 10 minutes before eating any and keep it going all day and most of the night above 140.

longest I kept one running was about a month

you add new each night and let cook on low for 6 hours , I used my crock pot that has a keep warm , low and high setting with a timer so I could tell it low 6 hours then it dropped to keep warm

there is a restaurant in Vietnam I read about that has kept one going 44 years now it is in a huge pot with a gas burner they add new ingredients every night , season in the morning and have kept it going 44 years this way , it is covered at night

there are multi generational family pepper pots that have been going for a century or more

Last edited by GREENCOUNTYPETE; 12/06/22 12:26 PM.

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Re: Never Ending Stew [Re: upstateNY] #7736054
12/06/22 01:06 PM
12/06/22 01:06 PM
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NY, St. Lawrence County
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albrahal Offline
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At our camp we do a stove top chili. First heat-up is just as it was prepared. Pot stays on wood stove all week and we add leftover meats from breakfast, dinner or cocktail hours. (bacon, sausage, venison, kielbasa, pepperoni, peppers/onion etc...)

Re: Never Ending Stew [Re: albrahal] #7736067
12/06/22 01:19 PM
12/06/22 01:19 PM
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ny
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upstateNY Offline OP
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Originally Posted by albrahal
At our camp we do a stove top chili. First heat-up is just as it was prepared. Pot stays on wood stove all week and we add leftover meats from breakfast, dinner or cocktail hours. (bacon, sausage, venison, kielbasa, pepperoni, peppers/onion etc...)

Yup.Many Hunting Camps in the Adirondacks have a pot cooking like that.Good food with Bisquits or fresh bread.


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Re: Never Ending Stew [Re: upstateNY] #7736081
12/06/22 01:35 PM
12/06/22 01:35 PM
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Wright Brothers Offline
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My last one was ham bean.
It's either on the stove or in the cold porch.
New batch for the canner coming up after Christmas.





Re: Never Ending Stew [Re: upstateNY] #7736911
12/07/22 12:47 PM
12/07/22 12:47 PM
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Tug Hill, NY
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Squash Offline
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There was a retired Cajun lumberjack that lived in a small shack in my home town when I was a kid. He had a pot of stuff cooking on the stove continuously, mostly snapping turtle, I think he use to spit Tobacco juice in it as well. Enjoy.
He lived to be in his late 80ís, never got botulism as far as I know.

Re: Never Ending Stew [Re: Boco] #7736917
12/07/22 01:09 PM
12/07/22 01:09 PM
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S. Illinois
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Chuckles84 Offline
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Originally Posted by Boco
Sounds like Botulism stew.
Dont be a cheapo,throw out the dogfood and make fresh stew.

Just have to keep it below 40 degrees Fahrenheit or above 140 degrees Fahrenheit. And all should be good.


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