Want a warming, smokey stew for the cold months? Here you go:

4 to 6 ounces Plain Jerky: (beef, venison, buffalo, elk, etc)

3 to 4 large Carrots, chunked

1 diced Onion (or equal amount frozen or fresh Pearl or Boiler Onions - not pickled onions!)

3 to 4 Potatoes, cubed

1 Bay Leaf

1 crushed and chopped Garlic Clove (or more as desired)

Fresh Cracked Black Pepper to preference

1/4 teaspoon Sage

1/4 teaspoon Basil

1/4 teaspoon Marjoram

1/4 teaspoon Thyme

1/4 teaspoon Ground Rosemary

A few drops of Molasses

1 can Rotel tomatoes; or a can of stewed tomatoes; or a can of original Manwich

Broth or water enough to barely cover the other ingredients.

This stew can be cooked from start to finish on the stovetop. But the best method is to begin cooking on the stovetop, then transfer everything to a roaster pan and bake in the oven for 2 to 4 hours, which is highly recommended. You really want that roasted toasty flavor that oven cooking will give this. This can also be cooked in a Crock-Pot instead.

Heat oven to 300°f.

Have a roasting pan handy. Everything will go into that after sizzling in the pot.

In a pot put 2 teaspoons of either: lard, oil, bacon grease or tallow, melt that on medium low heat.

Dice the onion, get that sizzling in the pot.

If using fresh or frozen pearl onions, leave them whole, be sure they're peeled. (Method to peel fresh pearl or boiler onions is listed near the end).

Peel and slice the carrots into 1 to 1 1/2 inch chunks, toss them in the pot with the onions.

Peel the potatoes and cut those the same size as the carrots, toss those in the pot with the onions and carrots.

Sizzle the onions, carrots and potatoes in the pot until the carrots and onions are slightly toasty, but not browned.

Add the herbs, seasonings and molasses. You won't likely need salt because the jerky is salty enough.

Break up the large pieces of jerky into smaller, spoon sized pieces, toss those in the pot.

Add the can of stewed tomatoes, Manwich, or Rotel tomatoes, etc. Mix to combine.

Add the crushed, chopped Garlic, mix in.

Add broth or water to barely cover the other ingredients, mix to combine. Simmer this for about 15 minutes, then transfer everything to the roasting pan.

Cover and put in 300°f oven, bake for 1 hour at 300°f. Then uncover and bake at 250°f for 2 to 4 hours.

Time to bake is listed as 2 to 4 hours due to the kind of jerky you'd be using. Some jerky is thin, crispy strips that rehydrate and tenderize within a shorter time. Other types of jerky are chunky, thick hunks that will need 2 to 4 hours to rehydrate and tenderize fully. Add to that the differences of cooking near sea level, compared to cooking times at a higher altitude.

Serve this with a pan of freshly made biscuits, as you'll want to sop up the broth.

To Peel Fresh Pearl or Fresh Boiler Onions:

In a pot of boiling water, place the fresh pearl or fresh boiler onions for 2 minutes or less. (depends on size of onions: large onions need 2 minutes, small onions need 1 minute). Drain and plunge the parboiled onions in ice water. Now the peels are loose.

Grab a cooled onion by one end, give it a little pinch, the onion inside will pop out the other end, leaving the peel behind. Easy.

Bags of frozen pearl onions are already skinned and won't need this step, use them straight from the bag.

I use plain smoked jerky for this, avoiding flavors like teriyaki, etc. Plain smoked jerky will impart the best flavors.

If you want to omit any of the ingredients, then do, this is all about the umami jerky flavors. Carrots and onions compliment the jerky perfectly. The potatoes will absorb the salt from the jerky, flavoring them wonderfully.

I've made this with just jerky, onions, carrots, potatoes, and enough water to stew it in. It still makes a satisfying meal that way.

Different jerky types rehydrate and tenderize differently. That's because of the types of meat used, the process it's made with, and how dry they are. Thicker, dryer or tougher jerky will need more cooking time than thin strips of jerky.