Hunter’s Stew

Posted on November 22, 2007. Filed under: beef, maindish, soup/stew |

Now that the leftovers have been packed up into the fridge, and I’m recovering from the ensuing food coma, I’m turning my attention to non-holiday food once again.  Hunter’s Stew is a recipe from one of those mini-cookbooks you can buy at the checkout at the grocery store, and we made it a lot when I was growing up.  Hadn’t had it in several years, though, and when my brother asked my mother for the recipe she discovered that she’d lost it at some point.

After a lot of internet searching, we got it by emailing General Mills, and Mom sent it along to me.

This is a beef stew chock full of vegetables that you don’t see in my other beef stew recipe – corn on the cob, acorn squash, pearl onions, mushrooms – and its really hearty.  The thyme is usually substituted with dill in our family, as it is in many, many recipes my mother’s made.

1/2 cup Gold Medal all-purpose flour
2 to 3 teaspoons salt, 1 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
4 cups water
2 tablespoons chopped fresh parsley
1% teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 bay leaf
2 ears fresh or 4 ears frozen (thawed) corn
1 small acorn squash
1/2 cup ketchup
8 new potatoes, cut into halves
4 ounces pearl onions (about 12)
4 ounces whole fresh mushrooms
8 ounces green beans
12 ounces cherry tomatoes (about 12), cut in half

Mix flour, salt and pepper. Coat beef with flour mixture. Reserve remaining flour mixture. Heat oil in 6-quart Dutch oven until hot; add beef. Cook beef in oil, stirring frequently, until brown. Add water, parsley, thyme, bay leaf and reserved flour mixture. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Cut ears of corn into 1-inch pieces. Stir into beef mixture. Cover, and simmer 30 minutes, stirring occasionally.

Peel squash if desired. Remove seeds and fibers; cut into bite-size pieces. Stir ketchup, squash, potatoes, onions and mushrooms into beef mixture. Cover and simmer 10 minutes. Stir in green beans. Cover and simmer 10 minutes. Stir in tomatoes; heat through. Remove bay leaf.

If you dislike halving cherry tomatoes, as I do – half of them always end up on the floor, swear to God – I think it’d be fine to use the smaller grape tomatoes instead.  General Mills recommends that, in order to make peeling the squash easier, you should cook it in boiling water for five minutes and then peel it with a paring knife or a vegetable peeler.


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