Hunters Stew Jachtschotel Food

JACHTSCHOTEL (MEAT AND POTATO CASSEROLE)

Steps:

• Mash the potatoes, milk, butter and nutmeg.
• Set aside.
• Saute onion in butter or broth until tender.
• Add the left over beef and broth with seasonings.
• Simmer gently until the meat is tender and well seasoned- about 20 minutes (you may need to add broth to keep it moist).
• Remove bay leaf.
• Butter a small casserole dish.
• Place 1/3 of potato puree in bottom of casserole.
• Top with 1/2 of beef/onion mixture.
• Layer 1/3 of potato puree on top of beef and top that with rest of beef mixture.
• Finally smooth the remaining puree on top.
• Coat with corn flake crumbs (or bread crumbs) and a few pats of butter and broil for 10- 15 minutes until brown.

JACHTSCHOTEL: CENTURIES-OLD DUTCH CASSEROLE RECIPE

Steps:

• Making the stew
• Preheat your oven to 150ºC (300F)
• Remove the onion skin, and cut it into quarters. Cut each quarter into slices that are approximately 1cm (⅜") thick.
• Peel the carrots, and cut them into 1cm (⅜") slices.
• Cut the celery into 1cm (⅜") slices.
• Cut the beef into 3cm (1¼") cubes.
• Put the bay leaves, cloves, and ginger slices in a cheesecloth pouch (a bouquet garni ).
• Season the beef with salt and pepper.
• Toss the beef in the flour; make sure all the pieces of beef are covered.
• Heat the butter and olive oil up in a large Dutch oven over medium-high heat.
• Brown the beef on all sides; make sure to shake off any excess flour before placing the beef in the pot. You may have to do this in two batches, to make sure you don't overcrowd the pan.
• Remove the beef from the pan, and add the vegetables. Cook them, stirring frequently, until the onions start to take on a light-brown color.
• Add the beef back in, with the vegetables, and add the stock, mustard, vinegar, and bouquet garni.
• Put the lid on your pot, then place it in the oven for 2-3 hours, until the meat is fall-apart tender. Check from time to time to make sure the pot doesn't cook dry. If the sauce is still too watery after 2 hours, continue cooking it without a lid.
• Taste the beef and the sauce, and if necessary add salt and pepper to taste.
• Making the mashed potatoes
• Note: Start this when the stew has another hour or so to go. Peel the potatoes, and cut them into cubes.
• Put them in a pot, and then cover with cold water.
• Add a generous pinch of salt to the water.
• Over medium-high heat, bring the water to a boil.
• Once the water boils, turn down the heat until it simmers. Cover the pan with a lid, and let it simmer until the potatoes are fork-tender (When you insert a fork, it comes out easily).
• Drain the water into a measuring cup or bowl.
• Add the butter, and some salt, pepper, and freshly grated nutmeg to the potatoes. Start mashing them. If the mashed potatoes seem dry, add some of the reserved cooking water. Stir it through with a wooden spoon.
• Taste, and add salt and/or pepper, if necessary.
• Assemble
• Preheat your oven to 200ºC (400F).
• Spray the inside of the baking dish with some cooking spray.
• Peel, core, and slice the apples.
• Put the stew at the bottom of the dish.
• Add a layer of apples on top of the stew.
• Cover the entire dish with mashed potatoes.
• Sprinkle breadcrumbs all over the top of the potatoes.
• Cut the butter into small squares, and place them evenly on top of the potato / breadcrumb layer.
• Bake for 20 minutes, until the top of the crust is a light golden-brown

HUNTERS STEW (JACHTSCHOTEL)

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat and cook onions until golden, about 10 minutes.
• Add stock and meat and continue cooking until heated through (cook longer if using raw meat until meat is cooked through).
• Meanwhile, grease a casserole or baking dish with butter; melt remaining butter over low heat.
• Layer half the meat in baking pan or casserole; top with half the potatoes.
• Top that with all of the apples, layer meat and potatoes again; top with breadcrumbs and drizzle with remaining butter.
• Bake 20 minutes.

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.

ITALIAN HUNTERS STEW

Steps:

• Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary. , Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.