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

Direction of Hearty Hunter’s Stew

  1. In a Dutch cast iron oven, heat the oil over medium heat. Dark meat.
  2. 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.
  3. Cover with an airtight lid, reduce the heat to a boil.
  4. 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.
  5.  Mix the cornstarch with 1/4 cup of the remaining water and stir in the stew. Cook and stir until thickened.
  6. Serve with baking powder cookies if desired.