Split the Pot Recipe Contest Finalist: Alaskan Hunter Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 pounds extra lean beef stew meat (or game meat)1 packet onion soup mix1/3 cup dried cranberries1 3/4 cups chopped onion1 cup chopped celery1 pint dark beer such as porter2 tablespoons balsamic vinegar 1/4 teaspoon coarse-ground black pepper2 cups cubed butternut squash1 1/2 cups cubed red or gold potatoes1 cup sliced carrots1 1/2 ounces good quality bourbon 1 tablespoon cornstarch1/4 cup water1/2 cup frozen peas, thawed
Put the first eight ingredients in a 4-quart crock pot and cook on low for about three hours. This recipe was designed for game meat, so the acid in the beer and long, slow cooking time is important to tenderize the meat.
After three hours, stir the meat and add the vegetables. Turn the crock pot to high and cook for about an hour, until the vegetables are just tender.
Mix the bourbon, water and cornstarch and add to crock pot, stirring well. Turn crock pot back to low, and simmer for about 30 minutes, or until the sauce has thickened. Add peas, if desired, just before serving for a bright burst of color.
Serving Size: Makes about six 1 1/2 cup servings
After three hours, stir the meat and add the vegetables. Turn the crock pot to high and cook for about an hour, until the vegetables are just tender.
Mix the bourbon, water and cornstarch and add to crock pot, stirring well. Turn crock pot back to low, and simmer for about 30 minutes, or until the sauce has thickened. Add peas, if desired, just before serving for a bright burst of color.
Serving Size: Makes about six 1 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 346.7
- Total Fat: 4.7 g
- Cholesterol: 64.6 mg
- Sodium: 519.5 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 5.7 g
- Protein: 28.9 g
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