Cooking Wetherill Stew in a Clay Pot

Today I am going to demonstrate how to cook outdoors in an unglazed earthenware pot. I will be preparing a dish with a long history in Southwestern archaeology, "Wetherill Stew". While I wait for the stew to cook I will delve into the history of this dish, who is the archaeologist Emil Haury, who is the guide John Wetherill and how did these two men work together to bring us this dish. Learn how to cook with primitive pottery over open coals just like the ancients did.

🔗 LINKS
The video where I made this pot - https://youtu.be/TBos0j0FszU
The 1967 Wetherill Stew recipe - http://www.az-arch-and-hist.org/wp-content/uploads/2010/02/april-glyphs-65-10-elec-color.pdf
The 1974 Wetherill Stew recipe - https://documents.saa.org/container/docs/default-source/doc-publications/publications/the-saa-archaeological-record/tsar-2007/may07.pdf?sfvrsn=7d6fdda1_2

🍲 My Wetherill Stew Recipe
1/2 lb stew beef
1/3 package of bacon
3 potatoes
1/2 onion
1 carrots
1 stalks of celery
1/2 green chile pepper
1 cloves garlic
1 bay leaf
1/2 can beef broth
1/3 can lima beans
1/3 can corn
1/3 can stewed tomatoes
1/3 bottle cooking wine

Add bacon and fry
Add beef and cook until brown
Add beef broth and turn pot right-side-up
Add potato, onion, carrot, celery, pepper, garlic, salt, pepper and bay leaf and add enough water to cover.
Cook until potatoes are soft all the way through.
Add lima beans, corn, tomatoes and wine.
Mix up dumpling batter (Bisquick and milk) while this cooks.
Spoon dollops of batter on top of stew and cook for 10 minutes.
Cover pot and cook for 10 more minutes.
Serve and enjoy!

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0:00 Emil Haury's famous stew
1:39 Who was Emil Haury?
2:27 Tip for cooking outdoors with earthenware pottery
3:51 Who was John Wetherill
5:03 The recipe for Wetherill stew
6:45 Adding dumplings and tasting the stew

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