I grew up eating Hunter’s Stew, and when I got married, my mother gave me the recipe so that I could cook this for my man. Though my man is hardly a hunter (that was something I did), it is a man delight, chock-full of meat and potatoes. It’s three recipe cards’ worth of stew, but honestly not hard to make-just lots of great ingredients. Get your biggest pot out to make this one. It fills my huge Le Creuset Dutch oven to the brim.
I realize I am going against the healthy vegetarian grain that we have been on this month, but it’s the perfect winter stew.
- 6 slices bacon
- 3 lbs. boneless beef I use chuck or eye of the round roast and cut into bite size pieces
- 1 lb boneless pork fresh (I use either pork roast or tenderloin)
- 1 can Rotel tomatoes and green chiles
- 3 ribs celery sliced
- 6 cloves garlic minced
- 4 oz. Worcestershire sauce
- 2 T chili powder
- 2 cups water
- salt and pepper to taste
- 8 medium potatoes I use Yukon gold chopped
- 1 lb carrots peeled and cut into 1.5 inch pieces
- 1 1 lb. can English peas
- 1 1 lb. can cut green beans
- 1 1 lb. can whole kernel corn
- 1 lb. okra optional
- 1 cup red wine
- Using your largest pot, fry bacon until crisp. Remove and set aside, leaving the bacon fat in the pan.
- Cut all beef and pork into bite size pieces. Add meat to pan and brown quickly in very hot bacon grease.
- Reduce heat, add tomatoes, onion, garlic, celery, 2 cups water, chili powder, Worcestershire sauce, salt and pepper to taste and red wine.
- Cover and simmer on very low heat until meat is tender, about 2 hours.
- Add potatoes and carrots and simmer until they are done.
- Add peas, green beans, corn and okra. Simmer about 10 minutes.
- All simmering should be done with lid covering the pot.
- Serve with crumbled bacon on top of each bowl.
- Serve with hot french bread.
Here’s a visual play-by-play of how to make this great recipe:
Enjoy this carnivore’s delight!
Some of our other StyleBlueprint cities are featuring a great soup or stew today. Be sure to check them all out here: