Mulligan Stew (Betty Crocker Cookbook for Boys and Girls, 1960s)

Mulligan Stew
(Betty Crocker Cookbook for Boys and Girls, 1960s)

This is from the Campfire Cooking chapter.

In a small amount of hot fat in a heavy frying pan, brown 1 pound stew meat, cut in small pieces.

Add 1 teaspoon salt.

Stir in: 1 can condensed tomato soup, 1 can water.

Cover tightly and let cook slowly until tender (about 1 1/2 hours).  If fire gets too hot, take from heat occasionally to keep at a simmer. When meat is tender, add:

3 carrots,cut in thick slices
3 potatoes, quartered
3 onions, halved

Continue cooking slowly, about 30 minutes.  If there is not enough juice, add water during cooking. If too thin, take off lid and cook sauce until thickened.