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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Bavarian Hunter's Beef Stew




Prep: 15 mins

Cook: 90 mins

Total: 105 mins


You don't have to be a Bavarian master hunter (bayerische jågermeister) to make this "hunter-style" rich and hearty stew. This is the perfect fall or winter dish to take the edge off of cold weather or prepare it any time of year you crave a heavy meal.

The secret to this recipe, like most stews, is to brown the meat first, then braise it by adding the liquids and vegetables and allowing the ingredients simmer for a long time to lock in the flavour. 


This dish is leftover friendly, tasting even better the next day because the ingredients have more time to work together to create a deeper flavour.

If you are a stickler for authenticity, use a German spätburgunder (pinot noir) wine for this recipe.


Ingredients

  • 1 1/2 pounds high-quality beef ​chuck, cubed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil
  • 2 large white onions, chopped
  • 1 cup white mushrooms, chopped
  • 3/4 cup dry red wine
  • 1 cup beef stock
  • 3 medium white potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch pieces


Gather the ingredients.

  1. Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
  2. Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
  3. Add beef and stir frequently with a wooden spoon until meat is evenly browned.
  4. Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
  5. Add dry red wine and stir to evenly coat meat, mushrooms, and onions. Reduce heat to low and simmer meat and vegetables in red wine for 30 minutes.
  6. Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
  7. Add potato and carrots. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure carrot and potatoes are tender. If not, continue to cook stew, checking every 5 minutes.
  8. When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.


And as always have a chilled day from the viking 

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