This Hearty Hunters Stew is the ultimate comfort food for cold evenings. Slow-simmered beef chuck becomes incredibly tender, falling apart at the touch, while carrots, potatoes, and rutabaga absorb the savory, spiced broth. The addition of Worcestershire sauce and tomato juice adds a deep, umami-rich flavor profile that feels both rustic and refined. It’s a one-pot wonder that simplifies cleanup and delivers a robust meal that satisfies even the hungriest appetites. Ideal for family dinners, potlucks, or meal-prepping for the week ahead, this stew improves in flavor as it sits, making leftovers a true delight.
Hearty Hunters Stew
Description
This Hearty Hunters Stew is the ultimate comfort food for cold evenings. Slow-simmered beef chuck becomes incredibly tender, falling apart at the touch, while carrots, potatoes, and rutabaga absorb the savory, spiced broth. The addition of Worcestershire sauce and tomato juice adds a deep, umami-rich flavor profile that feels both rustic and refined. It&# 226;ÂÂs a one-pot wonder that simplifies cleanup and delivers a robust meal that satisfies even the hungriest appetites. Ideal for family dinners, potlucks, or meal-prepping for the week ahead, this stew improves in flavor as it sits, making leftovers a true delight.Ingredients
Directions
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Heat the cooking oil in a large cast-iron Dutch oven over medium-high heat.
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Cut the beef chuck roast into 1-inch cubes and pat dry with paper towels.
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Brown the beef cubes in batches, ensuring all sides are seared to lock in flavor.
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Remove the browned meat from the pot and set aside on a plate.
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Reduce heat to medium and add the chopped onions and celery to the pot, sautéing until softened.
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Return the beef to the pot and add the Worcestershire sauce, scraping up any browned bits from the bottom.
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Pour in 4 cups of water and the tomato juice, stirring to combine.
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Add the bay leaves, salt, and pepper to the liquid.
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Bring the mixture to a boil, then reduce heat to low and cover tightly.
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Simmer gently for 2 hours, stirring occasionally, until the beef begins to tenderize.
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Peel and cube the rutabaga and potatoes; peel and slice the carrots.
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Add the carrots, rutabaga, and potatoes to the stew.
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Cover and continue simmering for an additional 40 to 60 minutes until vegetables are fork-tender.
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Remove the bay leaves from the pot.
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In a small bowl, mix the cornstarch with the remaining 1/4 cup of water to create a slurry.
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Stir the cornstarch slurry into the stew to thicken the broth.
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Add the frozen peas and cook for another 10 minutes until heated through.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve hot, optionally accompanied by baking powder biscuits for dipping.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 633.8kcal
- % Daily Value *
- Total Fat 41.5g64%
- Saturated Fat 14.7g74%
- Cholesterol 177.1mg60%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 59.0g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This stew freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Variations: For a richer flavor, substitute some of the water with beef broth. You can also add other root vegetables like parsnips or turnips.
Tips: Patting the beef dry before browning ensures a better sear and more flavorful crust. Do not skip the step of scraping up the browned bits (fond) from the bottom of the pot, as they add significant depth to the sauce.
