Meat and Vegetable Stew | Blade & Cauldron

Hunter Stew

Don’t let the long ingredient list, or the amount of prep work involved intimidate you. This is well worth the time and effort. It is rich and flavorful, filling, and a complete meal in a bowl.

Ingredients:

3 Tbsp oil (more or less as needed)

.5 lb loin lamb chops
3 country style pork ribs* (1-1.25 lb)
1 lb boneless skinless chicken breast (with rib meat)
1 lb beef stew meat

2 large Spanish onions, chopped (about 4 cups)
.5 cup sliced shallot
6 cloves garlic, chopped
.5 lb mushrooms, chopped

3 cups peeled and diced carrots
3 cups frozen peas
2 cups peeled and diced parsnips
2 cups peeled and diced turnips

3 cups water
2 cups red wine
1 cup chicken stock
1 cup lamb stock (you will be making this)

28 oz can crushed tomatoes

5 beef bouillon cubes
2 chicken bouillon cubes
2 Tbsp soy sauce

1 tsp marjoram
1 tsp black pepper
1 Tbsp dried parsley

1 Tbsp butter, softened
3 Tbsp flour

salt to taste, but you may not need any at all

Directions:

Trim the bulk of the lamb meat off of the bones. Cut into bite sized chunks and set aside.

Put bones in a small saucepan, add enough water to cover and simmer for about 30 minutes. Remove bones and discard. Pour broth into a heat proof container (like a Pyrex measuring cup), straining if desired. Add bouillon cubes to hot stock. This will result in about 1 cup of stock.

Trim the bulk of pork off of the ribs (saving the bones, see note below) and cut into bite sized pieces. Set aside.

Cut chicken and beef into bite sized bits and set aside as well.

Using just enough to coat the bottom of the pan, heat oil in skillet until hot, but not smoking.

Sear meats separately, adding more oil a little at a time as needed. Do not cook through just allow to allow all outside surfaces to brown (or in the case of the chicken to turn white).

Remove meat chunks from oil and move to a large bowl.

Once all meat is seared, move bowl to fridge.

Move oil and drippings from skillet to a large soup pot, add more oil if needed to fully coat bottom.

Add onions to pot. Cook on medium heat until tender and translucent, stirring often to prevent burning. Add shallots and cook for a minute or two until limp. Add garlic and cook for 2 or 3 minutes, until beginning to soften.

Add mushrooms and cook until soft.

Add carrots, turnips and parsnips. Mix well to coat with seasoned oil. Add water, chicken broth, and lamb stock. Cook for about 20 minutes.

Add canned tomatoes and wine. Cook for another 20 minutes. Add soy sauce and mix well to incorporate.

Add meat from ‘fridge and frozen peas. Add seasonings. Stir well. Reduce heat to low and allow to slow simmer for 2-3 hours.

30 minutes before ending cooking time, cut flour into softened butter with a fork until completely incorporated into a paste. Add to stew and mix well.

Serving:

This is just terrific as is with a side of crusty bread for dunking.

Wonderful on a bed of egg noodles.

Truly sinful on a bed of mashed potatoes.

My personal favorite is to dish it out on top of a slice of bread, even store bought white bread.

Further notes:

*after trimming the meat off of the ribs toss the bones (bagged or wrapped of course) into the freezer to use to season a pot of baked beans, bean or pea soup, or even a pasta sauce

Like this recipe? Find more like it in our recipe pages or in books like these:

Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More

The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food

Joy of Cooking: All About Soups and Stews