Hamburger Stew Aka The Infamous Hunter Stew Food

HAMBURGER STEW

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Crumble the ground chuck (2 pounds) into large chunks in the hot pan, and cook until evenly browned. Transfer cooked beef to a paper towel-lined plate. Discard all but 2 tablespoons of drippings from the pot. If you do not have that amount remaining, add vegetable oil to make up the difference.
• Add the onion (1), garlic (3 cloves), and carrots (4) and saute, over medium heat, until soft, about 5-6 minutes.
• Sprinkle flour (3 tablespoons) over vegetables, stirring constantly, until the flour coats the vegetables. Cook for 2-3 minutes to toast the flour. Remove skillet from heat.
• Add beef stock (3 cups), stewed tomatoes with their juices (2 (14.5-ounces) cans), tomato soup (1 (10.75 -ounce) can), Better Than Bouillon (1 heaping tablespoon), Worcestershire sauce (2 tablespoons), potatoes (3), Italian seasoning (1 teaspoon), thyme (1/4 teaspoon), bay leaf (1), salt (2 1/4 teaspoons), pepper (1 teaspoon), green beans (1 1/2 cups), pearl onions (1 cup), and browned beef; stir to blend then simmer over low heat for at least 2 hours, stirring occasionally.
• Adjust seasoning. Ladle into individual bowls and serve.

HAMBURGER STEW

Steps:

• In a large pot over medium high heat, saut E the ground beef. Add the taco seasoning, soup, water, onions, carrots, potatoes, celery and beans. Reduce heat to low. Cover and simmer about 30 minutes, or until the vegetables are tender.

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

HUNTER'S STEW

Steps:

• Crumble beef into a greased 13-in. x 9-in. baking dish. Layer with the onion, carrots, potatoes and beans. Combine soup and water; pour over beans. , Cover and bake at 375° for 2 hours or until the meat is no longer pink and vegetables are tender.

OLD-FASHIONED HAMBURGER AND VEGETABLE STEW

Steps:

• Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
• Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
• Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
• Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

HUNTER'S STEW

Steps:

• Brown ground beef (season as you like); put in dish & add onion.
• Layer the celery, carrots, and potatoes.
• Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly.
• Bake at 350 degrees for 2 hours or until done.
• *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.

BAD HUNTER STEW AKA SETIAN STEW

Steps:

• Boil one cup of the water and soak the dried mushrooms (if they are morels or shiitake) for 30 minutes. Save soaking water. If using porcini add when recommended.
• In pan over medium heat,add onion, carrot, turnips, and potatoes. Sauté for 3 to 5 minutes until onion begins to soften. Add fresh mushrooms, tomato powder, and 1/4 cup water. Cook for 5 more minutes. Then add seitan chunks, dried herbs, and rehydrated mushrooms that have been cut in pieces. Cook for 5 more minutes.
• Add soaking water drained of any debris and porcini, if using them. Add the miso and stir. Cook for about 10 more minutes until vegetables are almost tender.
• Combine the remaining 1/4 cup water with the arrowroot and add to the pan over medium heat, stirring until thickened. If too thick add water 1 tablespoon at a time. If too thin add arrowroot 1 teaspoon at a time. Season with black pepper. Add parsley just before serving.
• Note you may need to add more water. Also note you can omit the vinegar or use a port or red cooking wine instead. If using port or red cooking wine use Vegan acceptable.