Hunter’s Stew

Hunters Stew

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.

Paul Prudhomme

Hunter's Stew

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Weather wise things around here have been bonkers. One day it’s almost short sleeve and shorts time and the next minute we have snow up to our armpits and it’s as cold as a Tax Collectors heart so when things get squirrely like this my heart says it’s time for Comfort Food and nothing says comfort like a tasty and filling STEW.

I picked this stew because it’s not one I have made before but as usual I have to add my own spin to it.

Here’s how we do this one.

Shopping list:

  • 1 1/2 pounds Sirloin Steak Tails
  • 1/2 pound Cipollini onions – peeled and left whole
  • 3 + 3 tablespoons Olive Oil
  • 4 Garlic cloves – rough chopped
  • 2 Carrots – peeled and rough chopped
  • 1 1/4 cups Long Grain and Wild Rice blend
  • 10 cups Beef Stock
  • 3/4 Madeira
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat your oven to 350°
  2. Heat the first 3 tablespoons of oil in a large  Dutch Oven
  3. Season the steak tails with salt and pepper and brown in the dutch oven. Remove to a separate plate.
  4. To the dutch oven add two cups beef stock and the Madeira wine and bring to a boil. Add the beef, cover and put in the oven for 1 1/2 hours on simmer.
  5. While the beef is simmering cook the rice by heating the remaining oil in a soup pot and add the rice and garlic stirring well and cooking for about 2 minutes. Add in the remaining beef stock and the carrots, bring to a boil then cover and simmer for one hour or until the rice is tender.
  6. Remove the beef from the braising liquid, cut into small bites and add back to the braising liquid along with the Cipollini onions.
  7. Add the rice mixture to the beef, mix well and simmer for about 10 to 15 minutes
  8. Serve with a nice crusty bread or crusty style dinner roll.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                          Bon Appetit 



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