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Hearty Hunter's Stew

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

8 ServingsPrep: 25 min. Cook: 2 hours 50 min.

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

2 of 2

Hearty Hunter's Stew (continued)

Directions (continued)

remaining water until smooth; stir into stew. Bring to a boil. Cook
and stir for 2 minutes or until thickened. Yield: 8 servings.

Nutrition 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.