There were two soups my mother made that would always guarantee that I would happily eat every last bite: Chicken Noodle Soup and Hunter’s Stew.
Many of us grew up with some variety of homemade chicken noodle soup and probably have our own version of it as adults. But, I bet you may not have a Hunter’s Stew memory or even a recipe.
Slow Cooker Hunter's Stew
My grandmother would make this dish and she passed it down to my mother. I remember the umami-filled broth with bites of tomato and hearty beef. My mother, being a fan of cabbage, added shredded cabbage to her soup. There was nothing fancy to this meal. It was basic, filling and delicious—and it made me happy.
I have never made Hunter’s Stew. I don’t even have her recipe for it. Yet food memories can be our most powerful ally when it comes to reinventing a recipe.
Recreating this meal awakens the happy memories my mother and I enjoyed when we would gather at her small kitchen table eating warm bowls of stew.
When my mother made this stew, it was a stovetop creation. My version is a slow cooker variety and I am thankful for this alteration! There is a peace throughout the day when I know dinner will be done come 6:30 pm when we are all coming in from a long day of school, work and activities.
A little extra hustle in the morning to prep a slow cooked meal is well worth it. And if we are talking about a peace of mind to get the job done, go ahead and make a StreetSide grocery order from Market Street. When hassle-free comfort food is the name of the game, I am quick to make that online grocery order, to make life a bit easier.
While shopping for this recipe at Market Street be sure to get the Rancher’s Reserve stew meat. Time and time again, this cut has provided me with tender bite-sized pieces of meat perfect for a cozy bowl of stew.
Make this easy one and done dinner this week with the help of Market Street’s StreetSide and quality delicious ingredients.
WHAT YOU NEED:
Slow Cooker Hunter's Stew
Serves 5 to 8
- 2 1/2 tsp salt, divided
- 2 to 2 1/2 lbs stew meat
- 2 tbsp canola oil, divided
- 4 slices (about 1 1/2 cups) bacon, cut into half inch strips
- 1 cup onion, diced
- 1 cup carrot, diced
- 1/3 cup flour
- 6 cups beef stock
- 2 bay leaves, torn in half
- 1/2 tsp ground ginger
- 1/2 tsp ground pepper
- 1 32-ounce can peeled whole tomatoes
- 1 1/2 lbs red potatoes, cut into bite sized pieces
- 16 ounces (1 lb) cabbage, sliced thin
- 3 tsp red wine vinegar
- 15 minutes before cooking, add 3/4 teaspoon of the salt to the stew meat. Set aside.
HOW TO DO IT:
- In a large skillet, warm 1 tablespoon of oil over high heat, until hot, about 3 to 4 minutes. Add half the stew meat to the skillet and brown, about 2 to 2 ½ minutes, stir 2 to 3 times.
- Remove the meat and place into a warm slow cooker. Add the remaining oil and meat to the pan and brown. Add this browned meat to the slow cooker. Cover and keep warm.
- Reduce the heat to medium and place the bacon, onions, carrots and flour into the skillet. Cook for 2 to 4 minutes, stirring frequently to prevent burning.
- Once the flour is slightly golden, add the stock, bay leaf, ginger, pepper and 1 3/4 teaspoon salt. Scrape up any browned bits stuck to the pan.
- Increase the heat to high and bring to a boil and then reduce the heat to low and simmer for 5 to 10 minutes.
- Meanwhile, add the cabbage, potatoes and tomatoes into slow cooker, topping the browned stew meat. Pour the cooking liquid over the meat and vegetables.
- Cover and cook on low for 9 to 10 hours or high for 6 to 7 hours. With 10 minutes of cook time remaining, stir in the vinegar.
- Serve the soup warm with crusty bread and brie.2.