Taste of Home
Hearty Hunter’s Stew
TOTAL TIME: Prep: 25 min. Cook: 2 hours 50 min.
YIELD: 8 servings.
Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. —Joyce Worsech, Catawba, Wisconsin
Ingredients
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2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
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2 tablespoons canola oil
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4-1/4 cups water, divided
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1/2 cup tomato juice
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2 medium onions, cut in wedges
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2 celery ribs, sliced
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1 teaspoon Worcestershire sauce
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2 bay leaves
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2 to 3 teaspoons salt
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1/2 teaspoon pepper
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6 medium carrots, quartered
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1 large rutabaga, peeled and cubed
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6 medium potatoes, peeled and quartered
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1 cup frozen peas
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1 tablespoon cornstarch
Directions
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1.
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.
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2.
Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
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3.
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
1 cup: 351 calories, 7g fat (2g saturated fat), 96mg cholesterol, 778mg sodium, 42g carbohydrate (14g sugars, 7g fiber), 31g protein.
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