Cool Nights Call for a Hearty Hunter's Stew

It can still get a little chilly at night here in Northern California. A hearty stew is just the thing to take the chill off. This is even appropriate for a big entrée, we had it for Thanksgiving instead of the traditional turkey.

This recipe uses a cast iron Dutch oven inside of a conventional oven. It takes several hours to finish but most of that time, it's "set and forget." Just a little bit of preparation at the beginning and two stirrings during cook time.

For a different take, I use ground elk which is leaner and more iron rich than beef, along with some ground chuck. Other game meats like venison or bison can also be used.

INGREDIENTS  

1 lb. - ground elk
1 lb. - ground beef chuck
1 large onion
5 med. carrots
6 med. yellow potatoes

10 oz. - frozen peas
2 cubes beef boullion
2-28 oz. cans - whole peeled tomatoes
1/2 cup - sherry
1 tablepoon Kosher salt
1 teaspoon black pepper
1/2 teaspoon - thyme
2 bay leaves
1/4 cup - cornstarch
2 tablespoons - olive oil

My wife and son don't like chunks of onion so, instead of dicing, I put the onion in the blender on a medium speed with 2 tablespoons of water for 5 seconds (you can dice if you like). Then, it's peel the carrots and slice into quarter inch chunks.

I quarter the potatoes and set aside in a bowl with the carrots.

Preheat the oven to 285 degrees. Brown the meat in a little olive oil, seasoned with salt and pepper, on medium high on the stove top in the Dutch oven.

Layer the ingredients, in the order listed starting with the meat.Cover and put in oven for 2 hours. At that time, remove cover and stir. Cover it back up and cook another two hours. Stir again and cover. Cook one more hour and serve.

Darryl Musick
Copyright 2019 - All Rights Reserved

DINNER TIME! Dutch Oven Beef Stew

It can still get a little chilly at night here in Northern California. A hearty stew is just the thing to take the chill off.

This recipe used a cast iron Dutch oven inside of a conventional oven. It takes several hours to finish but most of that time, it's "set and forget." Just a little bit of preparation at the beginning and two stirrings during cook time.

INGREDIENTS
2 lbs. - beef stew chunks
2 strips - bacon
1/2 med. onion
4 med carrots
10 small yellow potatoes
4 oz. - sliced mushrooms
10 oz. - frozen peas
1 med. tomato
1 can - beef broth
1/4 cup - sherry
2 tablespoons - mince garlic
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon - thyme
1 bay leaves
1/4 cup - cornstarch
2 tablespoons - olive oil

My wife and son don't like chunks of onion so, instead of dicing, I put the onion in the blender on a medium speed with 2 tablespoons of water for 5 seconds (you can dice if you like). Then, it's peel the carrots and slice into quarter inch chunks.

I quarter the potatoes and set aside in a bowl with the carrots.

Dice the tomato and set aside in a separate bowl.

Preheat the oven to 285 degrees.

Cut up the bacon into small chunks. Heat the olive oil in the Dutch oven on the stovetop at medium-high heat. Cook the bacon until just done in the oil.

Add the onion and cook another 5 minutes.

Add the beef, salt and pepper. Stir occasionally and cook another 5 minutes.

Add half the sherry, stir and scrape the bottom with a wooden spoon or spatula.

Turn off the heat and add the vegetables, bay leaves, garlic, thyme, mushrooms, and cornstarch.

Pour in the broth and the rest of the sherry.

Oops! I forgot the tomatoes so I add them (you can add with the rest of the vegetables).

Cover and put in oven for 2 hours. At that time, remove cover and stir. Cover it back up and cook another two hours. Stir again and cover. Cook one more hour and serve.

Darryl Musick
Copyright 2019 - All Rights Reserved