Hunters Stew

1 tablespoon oil
1/2 small onion (more or less to taste)
1 1/2 pound stew meat (or beef cut into cubes)
3 cups carrots
3 cups potatoes
2 stalks celery
1/2 pound fresh mushrooms
3 bouillon cubes
4 cups water
2 packages (7/8 oz.) gravy mix
salt and pepper to taste
hard rolls
garlic powder
fresh Parmesan cheese, grated

Heat oil in heavy saucepan or Dutch oven. Peel and chop onion. Add onion and cubed meat to hot oil, stir and cook until meat and onion are browned.

Peel and chop carrots and potatoes into one-inch pieces, add to meat. Clean celery and mushrooms, cut in bite size pieces, and add to mix. Add bouillon and water. Bring stew to a boil, cover and reduce heat, simmer until meat and vegetables are tender (**see note below).

Stir gravy mix into 3/4-cup cold water. Add a little hot juice from cooked meat and vegetables to gravy and water; stir mix into hot stew. Stir gently and bring to a boil. Boil 1-2 minutes. More water and/or thickening may be added to suit taste preferences. Salt and pepper to taste.

Slice rolls in half lengthwise, spread with butter; sprinkle with grated Parmesan cheese and lightly with garlic. Place bread on a cookie sheet under the broiling unit of oven. Broil bread until toasted. Serve stew with crusty toasted garlic bread.

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