Split the Pot Recipe Contest Finalist: Alaskan Hunter Stew

Split the Pot Recipe Contest Finalist: Alaskan Hunter Stew

4.8 of 5 (5)
member ratings
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Split the Pot Recipe Contest Finalist: Alaskan Hunter Stew calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

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! 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!
Number of Servings: 6

Ingredients

    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

Tips

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.


Directions

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

Rate This Recipe

Member Ratings For This Recipe