Dutch Oven Hunter's Stew

In the bottom of a 12" Dutch oven, put your pork sausage and onions, coarsely chopped. Cook over medium-high heat until onions are translucent.

Add garlic, minced. Also add stew beef and salt and pepper. Also, add the jalapeno. Use the flesh (chop very fine) for flavor and discard the seed (heat).

Brown the stew beef well. Add black coffee. Bring to a boil, until the liquid is reduced by half to two-thirds.

Add V-8 juice and all vegetables. Bring to boil. Reduce to a simmer and then cook until vegetables are soft. At a simmer a "puff" of steam will come from under the edge of the Dutch oven lid every 10 to 15 seconds.

Beginning with the time the sausage and onions goes into the pot until the time the V-8 and vegetables are added this needs to be stirred often. After the V-8 is added, it only needs stirring occasionally to be sure the vegetables are not sticking.

Serve hot with cornbread.