This stew recipe was adapted from one of my best friend’s mother’s recipe for stew. It got its name Dolly Sods Stew, when my husband and I were first married and would go camping in West Virginia. Dolly Sods is a wilderness preserve near Davis, West Virginia and my husband and I camped there quite a bit when we were younger and our kids were little, into preteens.
This recipe was one of the tried-and-true recipes I would make ahead to take with us on our camping trips. I hope that you enjoy it as much as our family does.
My very favorite Dutch Oven to prepare this stew is the Enameled Cast Iron 6 quart Dutch oven from Pampered Chef. Because it’s cast iron, it heats everything evenly, and because it’s enameled, clean up is a breeze.
Dolly Sods Stew
This is a hearty stew that freezes well.
In a large bowl, combine flour, granulated garlic, 1 teaspoon of salt and black pepper.
Toss beef in the flour mixture, until evenly coated.
In a large Dutch oven or stock pot, over medium high, heat oil and butter, until hot and butter is melted.
Add half of the beef and sear, turning frequently, until browned on all sides.
Remove from the Dutch oven; set aside.
Add remaining beef and brown until brown on all sides; remove from Dutch oven and set aside.
Add diced onions to the drippings in the Dutch oven, sprinkle the 2nd teaspoon of salt over them and saute’ until tender and translucent.
Return the meat to the Dutch oven and sprinkle any remaining flour mixture over the top.
Stir and cook for about 3 minutes.
Add next 6 ingredients and heat to boiling.
Reduce heat; cover and simmer for one hour, until meat is tender.
Add mushrooms, carrots, quartered onions, and potatoes.
Simmer over low heat, partially covered, until vegetables are tender and the sauce has thickened. 45 minutes to an hour.
Remove cloves before serving. Enjoy!!