Hunter Stew
Savor the hearty flavors of Hunter Stew, a soul-warming classic packed with tender beef or venison, rustic root vegetables, and a rich, savory broth. This slow-simmered dish combines the earthiness of carrots, parsnips, and potatoes with the depth of mushrooms, red wine, and aromatic herbs like thyme and bay leaves. Perfectly balanced with a touch of paprika and a hint of garlic, this one-pot wonder offers layers of comforting flavors. Ideal for chilly evenings, this stew pairs beautifully with crusty bread for soaking up its luxuriously seasoned broth. With simple prep, a long, slow cook time, and generous servings, Hunter Stew is the ultimate comfort food for feeding the whole family.
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Recipe Information
Ingredients
- 2 pounds boneless beef chuck or venison
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and cut into chunks
- 2 large parsnips, peeled and cut into chunks
- 4 medium russet potatoes, peeled and cubed
- 8 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 cup red wine
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the beef chuck or venison into 1.5-inch cubes. Pat the meat dry with paper towels and season with 2 teaspoons of salt and 1 teaspoon of black pepper.
Place the flour in a shallow bowl and dredge the meat cubes, shaking off any excess.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the meat on all sides, working in batches to avoid overcrowding. Transfer the browned meat to a plate and set aside.
In the same pot, add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the tomato paste to the pot, stirring it into the onions and garlic. Let it cook for 1–2 minutes to develop its flavor.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2–3 minutes to reduce slightly.
Return the browned meat to the pot. Add the beef broth, bay leaves, thyme sprigs, paprika, and a pinch of additional salt and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the carrots, parsnips, potatoes, and mushrooms to the pot. Stir to combine. Continue simmering for another 60–90 minutes, or until the meat and vegetables are tender.
Once the stew has cooked, remove the thyme sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Hunter's Stew hot, garnished with chopped fresh parsley. Pair with crusty bread for soaking up the rich broth.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1721 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
