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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.

 

stew

 

bham soup

Hunter's Stew

Nancy Harmon
This hearty stew is meaty and rich.
5 from 1 vote
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Entrée
Cuisine American
Servings 12
Calories 600 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 600kcalCarbohydrates: 61gProtein: 43gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 93mgSodium: 396mgPotassium: 1869mgFiber: 12gSugar: 12gVitamin A: 8198IUVitamin C: 83mgCalcium: 140mgIron: 7mg
Keyword Hunter, Hunter's, Stew
Tried this recipe?Rate it above to let us know how it was!

 

Here’s a visual play-by-play of how to make this great recipe:

Hunters Stew 010
First things first. Fry the bacon and set aside.

 

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Brown meat in bacon grease. Make sure it is all chopped into bite sized pieces.

 

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Next add chopped onions, celery, tomatoes, garlic and other seasonings.

 

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This will cook down for two hours.

 

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Peel carrots and slice.

 

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Add potatoes and carrots to the mix and cook until tender.

 

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Add peas, green beans, corn and okra. Let simmer for 10 more minutes.

 

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Crumble bacon on the top and enjoy.

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:

 

atl feature

 

 

 

 

bham soup

 

 

 

 

 

 

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About the Author
Heidi Potter