Hearty Hunters Stew Recipes

BIGOS (HUNTER'S STEW)

Bigos (Hunter's Stew) image

A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!

Provided by MJ46NY

Categories Soups, Stews and Chili Recipes Stews Pork

Time 3h45m

Yield 10

Number Of Ingredients 25

Ingredients

2 thick slices hickory-smoked bacon
1 pound kielbasa sausage, sliced into 1/2 inch pieces
1 pound cubed pork stew meat
¼ cup all-purpose flour
3 cloves garlic, chopped
1 onion, diced
2 carrots, diced
1 ½ cups sliced fresh mushrooms
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup dry red wine
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon caraway seed, crushed
1 pinch cayenne pepper
½ ounce dried mushrooms
1 dash bottled hot pepper sauce
1 dash Worcestershire sauce
5 cups beef stock
2 tablespoons canned tomato paste
1 cup canned diced tomatoes

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g

ITALIAN HUNTERS STEW

Italian Hunters Stew image

Meet the Cook: This is an all-time favorite because it combines the satisfying ingredients of meat and vegetables with the flavor and textures of pasta dishes. My husband is a hunter besides, so on occasion I'll use elk or venison in place of the beef. We have three daughters and three grandchildren. Plus, my husband's the oldest of 14 children. Having 30 or 40 for holiday dinners isn't uncommon! -Ann Shorey, Sutherlin, Oregon

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8-10 servings.

Number Of Ingredients 16

Ingredients

2 pounds beef stew meat, cut into 1-1/2-inch cubes
1 tablespoon all-purpose flour
3 tablespoons canola oil
2 garlic cloves, minced
3 large onions, quartered
1 cup beef broth
2 tablespoons seasoned salt
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (6 ounces) tomato paste
1/2 cup minced fresh parsley
3 medium carrots, cut into 1-inch pieces
8 ounces mostaccioli or penne pasta, cooked and drained
1/3 cup shredded Parmesan cheese

Steps:

Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary. , Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 318 calories, Fat 12g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1240mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.

HEARTY HUNTER'S STEW

Hearty Hunter's Stew 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

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

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

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, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.

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