Split the Pot Recipe Contest Finalist: Alaskan Hunter Stew
- Servings Per Recipe: 6
- 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
IntroductionWe used to make this recipe for moose or caribou and cooked it in a cast iron stew pot in the oven on very low heat, before the days of crock pots. It lends itself very well to lean cuts of beef with little fat and is great for entertaining during football season! We used to make this recipe for moose or caribou and cooked it in a cast iron stew pot in the oven on very low heat, before the days of crock pots. It lends itself very well to lean cuts of beef with little fat and is great for entertaining during football season!
1 1/4 pounds extra lean beef stew meat (or game meat)
1 packet onion soup mix
1/3 cup dried cranberries
1 3/4 cups chopped onion
1 cup chopped celery
1 pint dark beer such as porter
2 tablespoons balsamic vinegar
1/4 teaspoon coarse-ground black pepper
2 cups cubed butternut squash
1 1/2 cups cubed red or gold potatoes
1 cup sliced carrots
1 1/2 ounces good quality bourbon
1 tablespoon cornstarch
1/4 cup water
1/2 cup frozen peas, thawed
This is a very low-fat recipe and has a lot of fiber and vitamins from the root veggies. I have also added up to a cup of turnips, golden beets or rutabagas. This is a great way to work "unpopular" veggies into your diet. I prefer the low-sodium onion soup mix, too.
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