Hunter Style Stew

This dish is a hearty stew for the coming cool seasons. Serve with crusty bread and creamy butter.

  • 2 pounds Beef or Bison Round, cubed
  • 2 pounds lean Pork, cubed
  • 3 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 small Sweet Onion, chopped
  • 2 large cloves Garlic, peeled nad pressed
  • 1 can (15 ozs) Whole Tomatoes, undrained
  • 1 Bay Leaf
  • 1/2 teaspoon Celery Seeds
  • 1/2 teaspoon Caraway Seeds
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 1 medium head Cabbage, chopped
  • 1 can (15 ozs) Sauerkraut, drained
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Sugar or Sugar Substitute

Over medium heat in a large pot heat the EVOO and brown the meat cubes. Add onions and garlic. Saute until tender. Add remaining ingredients. Bring to a boil. Cover and reduce heat to a simmer. Stir occasionally for 1 1/2  to 2 hours or until meat is tender. Discard bay leaf and serve stew warm.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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