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Gather 'round, fellow food lovers! I'm excited to share my go-to hunter's stew recipe. This hearty dish warms souls on chilly evenings, filling homes with mouthwatering aromas. Rich beef chunks simmer alongside vibrant carrots in a savory red wine broth, creating tender bites bursting with flavor. My secret? Patience. Slow-cooking transforms simple ingredients into a comforting masterpiece. Perfect for feeding hungry crowds or meal prepping, this stew never disappoints. Ready to dive into culinary bliss? Let's get cooking!
Ingredients for a Hearty and Flavorful Stew
- Beef chuck: Main protein source, adds rich flavor and becomes tender when simmered for a long time.
- Onions: Adds sweetness and depth of flavor to the stew, creating a savory base for the dish.
- Carrots: Brings a touch of natural sweetness and color to the stew, adding texture and nutrients.
- Garlic: Enhances the overall flavor profile with its aromatic and pungent taste, a staple in many savory dishes.
- Beef broth: Provides a rich and savory base for the stew, enhancing the meaty flavor of the dish.
- Red wine: Adds depth and complexity to the stew, infusing it with a rich and robust flavor.
- Bay leaves: Imparts a subtle earthy flavor and aroma to the stew, enhancing the overall taste profile.
- Dried thyme: Adds a warm and herbaceous flavor to the stew, complementing the other ingredients beautifully.
- Olive oil: Used for cooking the ingredients, adds richness and depth of flavor to the dish.
Read more: Hunters Chicken Stew Recipe
Essential Tools and Equipment for Making This Stew
- Dutch oven: Essential for slow-cooking the stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to cut the beef and vegetables into uniform pieces for even cooking.
- Cutting board: Provides a safe and stable surface for chopping ingredients without damaging countertops or knives.
Hunter's Stew
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Beef Chuck cut into cubes
- 2 pcs Onions chopped
- 3 pcs Carrots sliced
- 4 cloves Garlic minced
- 2 cups Beef Broth
- 1 cup Red Wine
- 2 pcs Bay Leaves
- 1 tsp Thyme dried
- 2 tsp Salt to taste
- 1 tsp Black Pepper to taste
- 2 tbsp Olive Oil
Read more: Mulligatawny Stew
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the beef cubes and brown on all sides. Remove and set aside.
- 3. In the same pot, add the onions and cook until translucent.
- 4. Add the garlic and cook for another minute.
- 5. Return the beef to the pot. Add the carrots, beef broth, red wine, bay leaves, thyme, salt, and pepper.
- 6. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender.
- 7. Remove bay leaves before serving.
Notes:
Nutrition value:
Keywords:
Read more: Armadillo Stew
Tips for Making Hunter's Stew Ahead of Time and Freezing
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat until warmed through.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or resealable bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
When making this stew, try adding a splash of balsamic vinegar towards the end of cooking for a subtle tangy flavor that complements the richness of the dish.
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