Hearty hunters' stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 2 | pounds | Beef chuck roast -- or |
| Venison | ||
| Cut in 1 inch cubes | ||
| 4¼ | cup | Water -- divided |
| ½ | cup | Tomato juice |
| 2 | mediums | Onion -- cut in wedges |
| 2 | Stalks celery -- sliced | |
| 1 | teaspoon | Worcestershire sauce |
| 2 | eaches | Bay leaves |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 6 | mediums | Carrots -- pared & |
| Quartered | ||
| 1 | each | Rutabaga -- peeled & cubed |
| 6 | mediums | Potatoes -- quartered |
| 1 | cup | Frozen peas |
| 1 | tablespoon | Cornstarch |
| Baking powder biscuits -- | ||
| 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