You don't have to be a Bavarian Master Hunter (Bayerische Jågermeister) to make this "hunter style" rich and hardy stew. This is the perfect Fall or Winter dish to take the edge off of cold weather, or prepare it any time of year you crave a heavy meal.
The secret to this recipe, like most stews, is to braise the meat first, then brown it, adding the liquids and vegetables. Let the ingredients simmer for a long time to lock in the flavor.
This dish is leftover friendly, tasting even better the next day because the ingredients have more time to work together to create a deeper flavor.
If you are a stickler for authenticity, use a German spätburgunder (pinot noir) wine for this recipe.
Tip: Once peeled and cut, potatoes can turn a rather unappetizing shade of gray if left out in the open too long. If you are preparing your ingredients ahead of time, make sure you immerse the potato pieces in cold water handset aside. Drain off the water right before you are ready to add the potatoes to the recipe.
- 1 and 1/2 pounds beef cubed high-quality beef chuck
- 1 teaspoon salt
- Freshly ground pepper to taste
- 3 tablespoons vegetable oil
- 2 large white onions chopped into small pieces
- 1 cup chopped fresh white mushrooms
- 3/4 cup of dry red wine
- 1 cup beef stock
- 3 medium-sized carrots chopped into pieces
- 3 medium-sized white potatoes, peeled and chopped into 1-inch pieces. Place the potato pieces in a bowl of cold water, making sure all the pieces are covered.
- Coat the cubed beef evenly with the salt and sprinkle with freshly ground pepper to taste.
- Heat the vegetable oil in a heavy-bottomed pot over medium-high heat.
- Add the beef pieces and stir frequently with a wooden spoon until the meat is evenly browned.
- Add the white onion pieces and fresh white mushroom slices. Cook until the onion pieces become transparent, stirring occasionally.
- Add the dry red wine and stir to evenly coat the meat, mushrooms, and onions. Reduce the heat to low and simmer the meat and vegetables in the red wine for 30 minutes.
- Add the beef stock. Mix thoroughly and simmer the mixture for another 30 minutes.
- Drain the water from potato pieces and add them and the chopped carrots to the stew. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure the carrot and potatoes are tender. If not, continue to cook the stew, checking every 5 minutes.
- When the potatoes and carrots are soft, remove the stew from the heat and ladle into bowls to serve.