HEARTY HUNTER'S STEW
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
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.
BIGOS (HUNTER'S STEW)
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
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
BIGOS (POLISH HUNTER'S STEW)
Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.
Provided by Olenka
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h50m
Yield 6
Number Of Ingredients 17
Steps:
- Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
- Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
- Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
- In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
- When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
- Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 54.2 g, Cholesterol 90 mg, Fat 34.8 g, Fiber 12.4 g, Protein 32.9 g, SaturatedFat 10.6 g, Sodium 2486.1 mg, Sugar 18.3 g
ITALIAN HUNTERS STEW
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
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.
HUNTER'S STEW
Since receiving this recipe from a friend years ago I have appreciated its meal-in-one convenience. While it bakes, I can concentrate on other things I enjoy doing. - Anne Reynolds, Sprakers, New York
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans. , Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender.
Nutrition Facts : Calories 496 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 613mg sodium, Carbohydrate 73g carbohydrate (17g sugars, Fiber 9g fiber), Protein 30g protein.
HUNTER'S STEW
Make and share this Hunter's Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h
Yield 2 quarts
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot; brown venison and sausage.
- Add in onion and celery; stir/saute until tender.
- Add in the next 7 ingredients; bring to a boil; lower heat and simmer, covered, for 30 minutes.
- Add carrots; cook uncovered, 30 minutes.
- Add in potatoes and cook 30 more minutes or until done.
Nutrition Facts : Calories 1406.5, Fat 59.9, SaturatedFat 18.3, Cholesterol 363, Sodium 3130.7, Carbohydrate 90.7, Fiber 17.3, Sugar 29.8, Protein 115.7
HUNTERS STEW (JACHTSCHOTEL)
This is a Dutch recipe for a casserole for any type of meat you like. It is also and excellent way to use up leftover meat and mashed potatoes and make them into something new.
Provided by threeovens
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes.
- Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through).
- Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat.
- Layer half the meat in baking pan or casserole; top with half the potatoes.
- Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter.
- Bake 20 minutes.
Nutrition Facts : Calories 834.4, Fat 72.5, SaturatedFat 32.6, Cholesterol 114.8, Sodium 438.1, Carbohydrate 35.5, Fiber 5, Sugar 9.4, Protein 11.5
POLISH HUNTER'S STEW
This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats and poultry are only a suggestion. Literally any meats, fowl or game may be used and the dish is better when reheated. Turkey leftover from Thanksgiving would be a good use of this recipe.
Provided by Steve P.
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon until well browned and crisp.
- Remove bacon and reserve.
- Add onion to bacon drippings and saute until golden.
- Add mushrooms and saute briefly.
- Add flour, mix, then add wine and deglaze pan.
- Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.
- Place in a 350 degree oven with cover until meats are tender.
- Serve with a dolop of sour cream.
- NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
- Literally any meats, fowl or game may be used and the dish is better when reheated.
- Turkey leftover from Thanksgiving would be a good use of this recipe.
- Additional cabbage may be added besides the sauerkraut if desired.
Nutrition Facts : Calories 250.2, Fat 15.1, SaturatedFat 5.2, Cholesterol 29.5, Sodium 1778, Carbohydrate 16.2, Fiber 7.3, Sugar 5.8, Protein 8.7
HUNTER'S STEW
I'm not really sure why this is called Hunter's stew -- there isn't any wild game in it. It is super easy to throw together & is a wonderful meal on a chilly night!! It is a thick stew I serve in bowls but could actually be served over biscuts.
Provided by irayd8u
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef (season as you like); put in dish & add onion.
- Layer the celery, carrots, and potatoes.
- Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly.
- Bake at 350 degrees for 2 hours or until done.
- *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.
Nutrition Facts : Calories 465.4, Fat 20.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 671.9, Carbohydrate 44.4, Fiber 5.4, Sugar 7.7, Protein 26.6
More about "hunters stew recipes"
BIGOS (HUNTER’S STEW) RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (23)Author Kat BoytsovaServings 12-14Estimated Reading Time 6 mins
- Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown and crisp, 10–12 minutes. Transfer bacon to a small bowl with a slotted spoon; set aside. Cook kielbasa in bacon fat in pot, stirring occasionally, until golden brown, about 10 minutes. Transfer to a medium bowl with tongs; set aside.
- Reduce heat to medium-low, add garlic to same pot, and cook, stirring often, until just beginning to turn golden brown, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste darkens slightly in color and begins to stick to pot, about 2 minutes. Add paprika, coriander, cumin, and cayenne and cook, stirring constantly, just until fragrant, about 30 seconds. Immediately add onions and turn to coat. Increase heat to medium-high, pour in wine, and cook, scraping up browned bits from bottom of pot, until smell of the alcohol cooks off, about 3 minutes. Stir in salt, then add cabbage, carrots, apple, potatoes, sauerkraut, stock, and reserved bacon. Bring to a simmer. Cover, reduce heat, and simmer gently, mixing well halfway through, 1 hour. Mix in reserved kielbasa. Cover and cook until bacon is tender, cabbage is meltingly soft, and potatoes are cooked through, 30–60 minutes.
- Do Ahead: Stew can be made 1 week ahead (flavor will improve as time goes on). Cover and chill.
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