French Stew (Hunter’s Stew)
September 17, 2015
We have a family recipe that we’ve always called “French Stew”, but really it is a Hunter’s Stew, which means that you can substitute any meat, carb, and vegetable and it still works. Basically it is whatever hunters had available to throw into a pot and simmer together to make a hearty meal. We had been to the local farmer’s market that day and grabbed some fresh vegetables, so it seemed like a perfect meal, especially considering that the temperatures were starting to drop to a more seasonable range this weekend. The nice thing is that is an inexpensive, easy to make, and yet delicious meal that anyone can make. It is one of our Autumn, “go-to”, meals and we always enjoy it.
- 1 lb Lean Ground Beef (or any other stew meat)
- 1 tbsp Vegetable Oil
- 3 Medium Carrots – sliced in 1/4 inch thick
- 3 Medium Potatoes – cubed
- 2 cups Green Beans – cut into 1 inch pieces
- 1/2 Small Onion – diced
- 1 Stalk Celery – diced
- 3 Small Bay Leaves
- 1 tsp Garlic Powder
- 1 tbsp Worcestershire Sauce
- 5 cups Water (may need to be adjusted)
- Salt and Pepper to taste
On a medium high heat brown the ground beef in the vegetable oil. Add the celery and onion when the beef is halfway browned. Add water and bring to a simmer. Add remaining vegetables and seasonings, simmer until the vegetables are fork tender (approximately 45 minutes). Serve with your favorite fresh bread and butter.