A hearty Polish stew made with several kinds of meat – typically pork – cabbage, sauerkraut and lots of mushrooms, both wild and cultivated.
Ingredients of Hearty Hunter’s Stew
2 tbsp. cooking oil
2 lbs. beef chunk or venison, cut in 1-inch cubes
4 1/4 c. water, divided
1/2 c. tomato juice
2 med. onions, cut in wedges
2 stalks celery, sliced
1 tsp. Worcestershire sauce
2 bay leaves
2-3 tsp. salt
1/2 tsp. pepper
6 carrots, pared and quartered
1 rutabaga, peeled and cubed
6 med. potatoes, peeled and quartered
1 c. frozen peas
1 tbsp. cornstarch
Baking powder biscuits, optional
2 lbs. beef chunk or venison, cut in 1-inch cubes
4 1/4 c. water, divided
1/2 c. tomato juice
2 med. onions, cut in wedges
2 stalks celery, sliced
1 tsp. Worcestershire sauce
2 bay leaves
2-3 tsp. salt
1/2 tsp. pepper
6 carrots, pared and quartered
1 rutabaga, peeled and cubed
6 med. potatoes, peeled and quartered
1 c. frozen peas
1 tbsp. cornstarch
Baking powder biscuits, optional
Also Read: Polish Poppy Seed Loaves(Europeon)
Direction of Hearty Hunter’s Stew
- In a Dutch cast iron oven, heat the oil over medium heat. Dark meat.
- Add 4 cups of water and scrape the browned cooking juices into the pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper.
- Cover with an airtight lid, reduce the heat to a boil.
- Cook 2 hours, stirring occasionally. Remove the bay leaves and add the carrots, rutabaga and potatoes. Cover and cook an additional 40 to 60 minutes. Stir in the peas; cook 10 minutes.
- Mix the cornstarch with 1/4 cup of the remaining water and stir in the stew. Cook and stir until thickened.
- Serve with baking powder cookies if desired.
