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Hunter'S Stew With Beef And Chicken

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This hunter's stew is a beef stew. Prepared with a medley of vegetables and herbs like dill, parsley and marjoram along with bay leaves, this hunter's beef stew is easy to fix. Served over rice or with breads, this makes a filling dinner for the family.
Ingredients
  Stewing beef cubes 3 Pound
  Water 1 Quart
  Peppercorns 8
  Whole cloves 8
  Whole bay leaves 2
  Salt 2 Teaspoon
  Marjoram 1 Teaspoon
  Chicken 3 Pound, cubed
  Onions 2 Medium
  Carrots 5 Large
  Parsley sprigs 2
  Celery stalks 4
  Leeks 3
  Butter 1⁄2 Cup (8 tbs)
  White pepper 1⁄2 Teaspoon
  Dill sprigs 3
  Parsley 1⁄2 Bunch (50 gm)
Directions

Cover beef with water; bring to boil.
Tie peppercorns, cloves, and bay leaves in cloth bag; drop into boiling beef.
Sprinkle 1 teaspoon salt and marjoram over beef; simmer 2 hours in covered kettle.
Add chicken; simmer, covered.
Peel onions and carrots; cut into rings.
Chop 2 sprigs parsley, celery, and leeks.
Put butter into pan.
Add vegetables, 1 teaspoon salt, and pepper; saute over low heat until wilted.
Chop dill and remaining parsley.
Take cloth bag out of meat; discard.
Remove meat from water.
Add wilted vegetables to meat stock; simmer until tender.
Add meat back to stock and vegetables.
Pour into serving dish; sprinkle with chopped dill and parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef

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