Bavarian Hunters Beef Stew Recipes

BIGOS (HUNTER'S STEW)

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.

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.

ITALIAN HUNTERS STEW

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.

BAVARIAN STEW

Steps:

• In a large saucepan, cook beef in oil until browned; drain. Stir in the broth, onion, bay leaf, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender., Combine vinegar and sugar; stir into beef mixture. Place cabbage on top of meat mixture. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender. , Remove beef and cabbage; keep warm. Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened. Stir in beef. Serve with cabbage.

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.

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.

HUNTER'S STEW

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.