How to Make Ultimate Double Wide Hunters Stew

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, double wide hunters stew. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Double Wide Hunters Stew. Meat and potatoes, can't beat that. This is a recipe I'd like to say I invented, haven't actually researched it but I created this one. I don't call it "beef stew" because the way I cook this and eat it is a bit different from a.

Double Wide Hunters Stew is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Double Wide Hunters Stew is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook double wide hunters stew using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Double Wide Hunters Stew:

1. Prepare 1 beef chuck roast
2. Get 9 petite red potatoes
3. Get 1 large yellow onion
4. Get 1 small bag baby carrots
5. Get 2 lb carton beef stock
6. Prepare 2 packets beef stew gravy (storebought)
7. Make ready 1 packet beef soup seasoning powder
8. Take 1 can beer
9. Get Black peppercorn grinder
10. Make ready Balsamic vinegar

Heat the oil in a large soup pot; brown venison and sausage. Add in onion and celery; stir/saute until tender. Layer the celery, carrots, and potatoes. Blend the italian seasoning, salt & pepper, soups & water.

Instructions to make Double Wide Hunters Stew:

1. As always, prep all your ingredients. Always wash the vegetables!! My veggies came out of prepackaged bags and I still washed them! Remove 'eyes' from potatoes (The little wart looking bumps) with peeler but DO NOT peel potatoes. We're leaving them skin on for this dish. - I cut the petite potatoes into 1/4's but you can do 1/8's if you want them smaller. - Leave baby carrots as is. - Chop onion into large pieces. I cut about 1 inch discs and then cut the discs in half. - The idea is for all the veggies to be left in large chunks.
2. I used my 6 qt. crockpot for this. The crockpot is important for this dish, I don't know how well it would turn out on the stovetop. - - Pour about 1/2 of the beef stock into the crockpot. Turn on high. - - Now we prepare the beef roast. On a large enough plate or whatever will fit the whole thing, cover in balsamic vinegar. Don't drown it, just enough to cover it evenly. Flip it a couple times, massage that stuff into the meat. Now do the same with about half of your beef soup seasoning powder. Massage massage massage. Now let that sit on the plate for a minute. We'll come back for it.
3. Add the can of beer to the stock in the crockpot. Now add the potatoes, carrots and onions. - Now the rest of the beef soup seasoning. Let all that mingle in the crock for about ten minutes, still on high.
4. Go back to your beautiful beef roast full of balsamic and spice that's been sitting, pick it up, and drop the whole thing right into the middle of the crockpot. Do not cut it, do not do anything but the balsamic and spice massage, and drop it whole into the liquid in the crock. - - This is where it differs from traditional beef stew. This is HUNTERS stew baby! - - Now add the packets of beef stew gravy and a liberal amount of cracked black pepper. Leave uncovered, stirring gently every 10 mins of so for about a half hour. Just to heat everything well.
5. Now cover for about 5-6 hours on high. Stirring and flipping the roast once an hour.
6. When it's done, the way to serve is another difference from beef stew. Just pull large chunks off the roast with your spoon (don't worry, it's tender enough to not need a knife) and serve in the middle of a bowlful of the juice and veggies like the picture above. The flavor really opens up if you break up the meat a little and stir it in before eating. - It's delicious! I'm going to eat some for dinner tonight! I can't wait!!

Layer the celery, carrots, and potatoes. Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly. Um it's a very generic salty dish that doesn't bear much of a similarity to the Polish hunter's stew contrary to what others wrote below. Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.

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