Hunter's Stew

Serves: 4
Total Calories: 102


3 tablespoons flour
1/8 teaspoon black pepper
1 pound venison or beef round steak, trimmed and cut in 1-inch pieces
2 tablespoons vegetable oil
1 cup onion chopped
2 cloves garlic minced
1 (7 1/2-ounce) can tomato whole, cut up
1/2 cup dry red wine
1/2 cup water
1/3 cup green olives small pimiento-stuffed rinsed well (about 20)
2 teaspoons beef bouillon
3/4 teaspoon thyme dried, crushed
Salt and pepper
white rice Hot cooked, or noodles


In a plastic bag, combine flour and pepper. Add meat, a few pieces at a time, and shake until well coated.

Preheat oven to 350°. In a 5-quart Dutch oven over medium-high heat, brown meat in oil on all sides. Add onion and garlic sauté for 3 minutes. Add tomatoes with juice, wine, water, olives, bouillon granules and thyme. Stirring, bring to a boil. Cover and bake for 2 hours or until meat is tender. Skim off fat. Add salt and pepper to taste.

Serve over rice or noodles.

Nutritional Facts:

Serves: 4
Total Calories: 102
Calories from Fat: 62

This Hunter's Stew recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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