Hunters Stew With Braised Beef And Wild Rice Recipes

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HUNTER'S STEW WITH BRAISED BEEF AND WILD RICE



HUNTER'S STEW WITH BRAISED BEEF AND WILD RICE image

Categories     Soup/Stew     Beef     Braise     Dinner     Healthy

Yield 8 people

Number Of Ingredients 8

3 tablespoons pure olive oil
1 1/2 pounds beef chuck in 1 piece
Kosher salt and freshly ground pepper
10 cups beef stock or low-sodium broth
3/4 cup Madeira
1/2 pound wild rice (1 1/4 cups)
1 medium onion, very finely chopped
2 carrots, coarsely chopped

Steps:

  • 1.Preheat the oven to 300°. In a large, heavy ovenproof saucepan, heat 1 tablespoon of the olive oil. Season the meat with salt and pepper and cook over high heat until browned, about 2 minutes per side. Transfer the beef to a plate and wipe out the saucepan. Add 2 cups of the beef stock and the Madeira to the saucepan and bring to a simmer. Return the meat to the saucepan, cover and braise in the oven for 2 to 2 1/2 hours, turning occasionally, until tender. 2.Heat a large enameled cast-iron casserole or soup pot over high heat. Add the wild rice and cook, stirring, until it begins to pop, about 2 minutes. Add the onion, carrots and the remaining 2 tablespoons of olive oil and cook, stirring, for 2 minutes. Add the remaining 8 cups of stock and bring to a simmer. Reduce the heat to moderate, cover, and cook until the rice is tender, about 50 minutes. 3.Remove the meat from the braising liquid and let cool slightly, then shred it. Add the shredded meat and its braising liquid to the casserole and season with salt and pepper. Simmer the stew for 5 minutes, then ladle into bowls and serve.

HEARTY HUNTER'S STEW



Hearty Hunter's Stew image

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

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

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.

HUNTER'S STEW



Hunter's Stew image

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

1 pound lean ground beef (90% lean)
1 medium onion, chopped
3 medium carrots, sliced
3 large potatoes, peeled and sliced
1 package (9 ounces) frozen cut green beans, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/3 cups water

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.

CHEF JOHN'S BIGOS (POLISH HUNTER'S STEW)



Chef John's Bigos (Polish Hunter's Stew) image

This meaty stew is usually made with wild game such as venison or boar, but you can use beef, pork, or other meat--just use a lot. It's perfect for feeding a crowd, especially when the weather turns cold and dreary.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 11h

Yield 6

Number Of Ingredients 19

¼ cup dried porcini mushrooms
½ cup warm water
2 tablespoons unsalted butter
2 cups packed, drained sauerkraut (not rinsed)
1 small head green cabbage, quartered and sliced
4 strips bacon, cut into 1-inch pieces
1 pound pork shoulder, cut into 1 1/2-inch pieces
1 pound boneless beef chuck, cut into 1-inch pieces
1 pound Polish sausage links, sliced (or any other sausage)
1 large onion, peeled and chopped
3 pitted prunes, diced
1 cup dry red wine
1 teaspoon paprika
½ teaspoon caraway seeds
1 teaspoon dried thyme leaves
¼ teaspoon allspice
1 large bay leaf
freshly ground black pepper
salt to taste

Steps:

  • Place mushrooms in warm water to soak and soften, 10 or 15 minutes. Drain and chop.
  • Heat butter in a heavy pot or Dutch oven; add sauerkraut and sliced cabbage. Cook over medium-low, stirring occasionally. Brown the meat and add it to pot while sauerkraut is cooking per directions below.
  • Heat skillet over medium-high heat; add bacon and cook until browned but not crisp. Transfer bacon to pot with cabbage, leaving bacon grease in skillet.
  • Brown pork shoulder pieces in bacon grease over medium-high heat. Sprinkle with salt. Cook and stir until browned on all sides, 4 to 5 minutes. Transfer pork to pot. Add beef chunks to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes. Add sausage slices to skillet and cook and stir until browned. Transfer slices to pot.
  • Reduce heat under skillet to medium. Add chopped onion and a sprinkle of salt; cook and stir until onion turns translucent and starts to take on some color. Stir in chopped mushrooms and diced prunes. Cook and stir about 2 minutes. Pour in dry red wine; raise heat to medium-high. Simmer until wine is reduced to where very little liquid remains. Transfer onion mixture to pot with cabbage and meat. Add paprika, caraway seeds, thyme, allspice, bay leaf, pepper, and salt. Stir to evenly distribute all ingredients.
  • Cover tightly; simmer over medium-low heat until meat is tender, 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Allow stew to cool slightly; refrigerate overnight to let flavors blend.
  • Place pot over low to medium-low heat and add a splash of water. Bring stew to low simmer, stirring occasionally, and cook until hot, 10 to 15 minutes.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 19 g, Cholesterol 135 mg, Fat 44.9 g, Fiber 6 g, Protein 32.2 g, SaturatedFat 20 g, Sodium 1173.8 mg, Sugar 9.2 g

HUNTER'S STEW



Hunter's Stew image

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

1 1/2 lbs ground beef
1/2 cup celery, chopped
5 potatoes, sliced
1 (10 ounce) can cream of mushroom soup
1 onion, chopped
1 cup carrot, sliced
1 (10 ounce) can tomato soup
1 (10 ounce) can water
1 -2 teaspoon italian seasoning
salt & pepper

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

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