Hearty Hunter's Stew Recipe

Hearty Hunter's Stew Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 351
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 96 mg
  • Sodium:
  • 778 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 7 g
  • Protein:
  • 31 g


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Hearty Hunter's Stew

Country Woman

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep: 25 min. Cook: 2 hours 50 min.

Ingredients:

  • 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
  • 2 tablespoons vegetable 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

Directions:

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen 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 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. Yield: 8 servings.

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