Hearty Hunter's Stew

Moist, tender meat and thick, rich gravy are the hallmarks of this classic recipe slow-simmered in a cast-iron pot.

Yield

8 servings

Ingredients

2 pounds boneless 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

Directions

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 to 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.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 2 hours 50 minutes

Nutritional Information

1 serving (1 cup) equals 351 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 778 mg sodium, 42 g carbohydrate, 7 g fiber, 31 g protein.

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