Hearty Hunters Stew Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Cooking oil,
2 tsp: Salt,
2 lbs: Beef chuck roast, or
1/2 tsp: Pepper,
Venison,
6 medium: Carrots, pared &
Cut in 1 inch cubes,
Quartered,
4 1/4 cup: Water, divided
1 each: Rutabaga, peeled & cubed
1/2 cup: Tomato juice,
6 medium: Potatoes, quartered
2 medium: Onion, cut in wedges
1 cup: Frozen peas,
2 Stalks: celery, sliced
1 tbsp: Cornstarch,
1 tsp: Worcestershire sauce,
Baking powder biscuits --,
2 each: Bay leaves,
Optional,
Directions:
In a cast-iron Dutch oven, heat oil over medium. Brown meat. Add 4
cups water and scrape browned drippings loose in pan. Add tomato
juice, onion, celery, worcestershire sauce, bay leaves, salt and
pepper. Cover with a tight-fitting lid; reduce heat to simmer. Cook
stirring occasionally, for 2 hours. Remove bay leaves and add
carrots, rutabaga and potatoes. Cover and cook for an additional 40
to 60 min. Stir in the peas; cook for 10 min. Combine cornstarch with
the remaining water and stir into stew. Cook and stir until
thickened. Serve with baking powder biscuits, if desired. Yield: 8
servings.
Recipe By : Country Woman
Source from luhu.jp
cups water and scrape browned drippings loose in pan. Add tomato
juice, onion, celery, worcestershire sauce, bay leaves, salt and
pepper. Cover with a tight-fitting lid; reduce heat to simmer. Cook
stirring occasionally, for 2 hours. Remove bay leaves and add
carrots, rutabaga and potatoes. Cover and cook for an additional 40
to 60 min. Stir in the peas; cook for 10 min. Combine cornstarch with
the remaining water and stir into stew. Cook and stir until
thickened. Serve with baking powder biscuits, if desired. Yield: 8
servings.
Recipe By : Country Woman
Source from luhu.jp