HUNTERS STEW RECIPES

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HEARTY HUNTER'S STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hearty Hunter's Stew Recipe: How to Make It - Taste of Home image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. —Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 15 minutes

Prep Time 25 minutes

Cook Time 02 hours 50 minutes

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Steps:

  • In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 351 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 778mg sodium, CarbohydrateContent 42g carbohydrate (14g sugars, FiberContent 7g fiber), ProteinContent 31g protein.

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