Bavarian Hunters Beef Stew Recipes

HEARTY HUNTER'S STEW

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.

JAGER-EINTOPF (HUNTER'S BEEF STEW)

Steps:

• In a frypan saute onions and mushrooms in vegetable oil until soft.
• Add ground beef; saute mixture 3 to 4 minutes.
• Stir in broth; bring to a simmer.
• Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
• Peel the potatoes and boil them in salted water until tender, about 30 minutes.
• Drain and put through a food mill or grinder.
• Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
• Adjust seasonings to taste.
• Beat in eggs.
• Layer mixtures in a 1 1/2-quart buttered baking dish.
• Spread 1/3 of potatoes on bottom of dish.
• Top with 1/2 of the meat mixture.
• Continue with layers, ending with a layer of potatoes.
• Sprinkle the top with bread crumbs, and dot with remaining butter.
• Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.

BAVARIAN BEEF WITH RED CABBAGE

Steps:

• In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
• Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
• In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
• RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
• Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
• Canadian Living.

BAVARIAN STEW

Steps:

• In a large pot, heat oil over medium heat. Brown beef cubes in batches.
• Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
• Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
• Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
• Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
• Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
• Season to taste with salt and pepper and discard bay leaf.
• If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
• To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
• To make Red Cabbage:.
• In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
• Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
• You can freeze the cabbage in a seperate container and just thaw and reheat.