Best 3 Hunters Stew With Braised Beef And Wild Rice Recipes

Welcome to a culinary journey with our delectable Hunter's Stew, a hearty and flavorful dish that embodies the essence of rustic charm. This savory stew features tender braised beef, slowly simmered in a rich broth infused with aromatic herbs and spices. As the beef reaches fall-apart tenderness, it mingles with an array of hearty vegetables, including carrots, celery, and onions, creating a symphony of flavors. Served alongside is a delectable wild rice pilaf, cooked to perfection with a nutty aroma and fluffy texture. This exquisite dish promises a satisfying and comforting meal, perfect for a chilly evening or a special occasion. Join us as we delve into the detailed recipes for both the Hunter's Stew and the Wild Rice Pilaf, guiding you through every step to achieve culinary excellence.

Here are our top 3 tried and tested recipes!

HUNTER'S STEW

Hunter's Stew image

Since receiving this recipe from a friend years ago I have appreciated its meal-in-one convenience. While it bakes, I can concentrate on other things I enjoy doing. - Anne Reynolds, Sprakers, New York

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
3 medium carrots, sliced
3 large potatoes, peeled and sliced
1 package (9 ounces) frozen cut green beans, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/3 cups water

Steps:

Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans. , Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender.

Nutrition Facts : Calories 496 calories, Fat 9g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 613mg sodium, Carbohydrate 73g carbohydrate (17g sugars, Fiber 9g fiber), Protein 30g protein.

HEARTY HUNTER'S STEW

Hearty Hunter's Stew image

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Steps:

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.

HUNTER'S STEW WITH BRAISED BEEF AND WILD RICE

HUNTER'S STEW WITH BRAISED BEEF AND WILD RICE image

Categories Soup/Stew Beef

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 tablespoons pure olive oil
1 1/2 pounds beef chuck in 1 piece
Kosher salt and freshly ground pepper
10 cups beef stock or low-sodium broth
3/4 cup Madeira
1/2 pound wild rice (1 1/4 cups)
1 medium onion, very finely chopped
2 carrots, coarsely chopped

Steps:

1. Preheat the oven to 300°. In a large, heavy ovenproof saucepan, heat 1 tablespoon of the olive oil. Season the meat with salt and pepper and cook over high heat until browned, about 2 minutes per side. Transfer the beef to a plate and wipe out the saucepan. Add 2 cups of the beef stock and the Madeira to the saucepan and bring to a simmer. Return the meat to the saucepan, cover and braise in the oven for 2 to 2 1/2 hours, turning occasionally, until tender. 2. Heat a large enameled cast-iron casserole or soup pot over high heat. Add the wild rice and cook, stirring, until it begins to pop, about 2 minutes. Add the onion, carrots and the remaining 2 tablespoons of olive oil and cook, stirring, for 2 minutes. Add the remaining 8 cups of stock and bring to a simmer. Reduce the heat to moderate, cover, and cook until the rice is tender, about 50 minutes. 3. Remove the meat from the braising liquid and let cool slightly, then shred it. Add the shredded meat and its braising liquid to the casserole and season with salt and pepper. Simmer the stew for 5 minutes, then ladle into bowls and serve.

Tips:

Use high-quality ingredients, especially the beef and wild rice. Grass-fed beef and organic wild rice will give your stew the best flavor.
Don't be afraid to brown the beef well. This will help to develop the stew's flavor.
Use a variety of vegetables in your stew. This will add flavor and texture.
Be sure to simmer the stew for at least 1 hour, or until the beef is tender. This will allow the flavors to meld together.
Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

Hunter's stew is a hearty and flavorful dish that is perfect for a cold winter day. The braised beef is fall-apart tender, and the wild rice adds a nutty flavor and chewy texture. This stew is sure to become a favorite in your household.