Hunter’s Stew Recipe by Marge Porfily

Published 8:45 am Tuesday, December 1, 2015

This hearty stew, a tradition at the annual Mt. Vernon Grange holiday bazaar, is from the recipe files of longtime Grange member Marge Porfily, formerly of Mt. Vernon and John Day. The large quantities here are for preparing the amount of stew needed to serve shoppers at the bazaar, which averages 80-100 bowls full.

20 lbs. potatoes

10 lbs. carrots

1 lg. stalk celery

1 lg. head of cabbage

3 large onions

1 bag of pearl barley

3 #10 cans of diced tomatoes

1 large bottle of catsup

15-20 lbs. hamburger

Seasonings

Cut potatoes, carrots, celery, cabbage and onion into small pieces.

Cook the barley until done.

Cook all items, except the hamburger, individually until done.

Cook the hamburger with seasoning until done.

Mix all vegetables with the barley, tomatoes, catsup and hamburger.

Place in smaller containers to cool overnight in the refrigerator.

Heat and serve the next day.