|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||20%|
|Total Sugars 7g|
|Vitamin C 19mg||93%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 flavor.
This dish is leftover friendly, tasting even better the next day because the ingredients have more time to work together to create a deeper flavor.
If you are a stickler for authenticity, use a German spätburgunder (pinot noir) wine for this recipe.
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
Steps to Make It
Gather the ingredients.
Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
Add beef and stir frequently with a wooden spoon until meat is evenly browned.
Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
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.
Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
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.
When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.
- Once peeled and cut, potatoes can turn a rather unappetizing shade of gray if left out in the open too long.
- If you are preparing your ingredients ahead of time, make sure you immerse the potato pieces in cold water and set aside. Drain off the water right before you are ready to add the potatoes to the recipe.