Name: Hearty Hunter's Stew
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Hearty Hunter's Stew

1. 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes -

2. 2 tablespoons canola oil -

3. 4-1/4 cups water, divided -

4. 1/2 cup tomato juice -

5. 2 medium onions, cut in wedges -

6. 2 celery ribs, sliced -

7. 1 teaspoon Worcestershire sauce -

8. 2 bay leaves -

9. 2 to 3 teaspoons salt -

10. 1/2 teaspoon pepper -

11. 6 medium carrots, quartered -

12. 1 large rutabaga, peeled and cubed -

13. 6 medium potatoes, peeled and quartered -

14. 1 cup frozen peas -

15. 1 tablespoon cornstarch -

How to cook deliciously - Hearty Hunter's Stew

1. Stage

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.

2. Stage

Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.

3. Stage

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.