lamb

lamb

Denny’s Hunter’s Stew (Serves 8-10)

By: Judie Steeves

The smells make your mouth water as this is cooking. It’s a wonderful greeting for visitors or family who’ve been active outside in cooler weather. Serve with boiled potatoes, pasta or fresh bread or rolls. This heats up really well for a quick second meal a couple of days later. This could be a B.C. beef stew, a roast or a steak dinner.

3 lb. (1.4 kg) B.C. beef
seasoned flour mixture
skim of oil
2 cloves garlic
28 oz. (796 ml) tomatoes
6 peppercorns
1 tbsp. (15 ml) fresh oregano
1 tsp.  (5 ml) fresh tarragon
1 tsp. (5 ml) fresh basil
6 small onions
2 ribs celery
12 carrots
8 mushrooms

Pre-heat oven to 325 F.

Choose simmering cuts of roast or steak, or stew meat, either beef or a game such as venison or moose. In fact, you could cook a chicken and call it cacciatore. Dredge the meat in flour seasoned with salt and pepper, then brown in a large oven-safe pot or Dutch oven in a skim of oil, adding chopped garlic near the end. Add tin of tomatoes,chopped herbs and other seasonings. Stir and bring the mixture to a boil before covering and putting in the oven for three hours or so in total. For the last hour or two of cooking, add the small whole onions, or large, chopped ones; chopped celery, pieces of carrot and whole mushrooms. Vary the vegetables to your taste. If the meat is eaten and just tomatoes and vegetables are left use the sauce as a base for soup the next day, or for a pasta sauce.