Hearty Hunter's Stew Recipe

Hearty Hunter's Stew RecipePhoto by: Taste of Home Hearty Hunter's Stew Recipe Rating 5

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

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Hearty Hunter's Stew Recipe
  • Prep: 25 min. Cook: 2 hours 50 min.
  • Yield: 8 Servings
    •
25 170 195

Ingredients

  • 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

Directions

  • 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. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 351 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 778 mg sodium, 42 g carbohydrate, 7 g fiber, 31 g protein.

Originally published as Hearty Hunter's Stew in Country Woman January/February 1991, p38

Healthy Cooking

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Hearty Hunter's Stew Recipe

Hearty Hunter's Stew

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Reviewed on Jan. 28, 2011 by KristineChayes

I thought this recipe was excellent -- easy to prepare, with a delicious result! The tender pieces of beef and the flavorful vegetables all add up to a hearty, stick-to-your-ribs, meal!

 
 
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