Best 5 Italian Hunters Stew Recipes
With origins dating back to the Middle Ages, Italian Hunters Stew, also known as Cacciatore, is a hearty and flavorful dish that captures the essence of rustic Italian cuisine. Our comprehensive guide offers a tempting journey through the diverse regional variations of this iconic stew. We'll explore the distinctive characteristics, local ingredients, and intriguing stories behind each recipe, enabling you to choose the perfect Cacciatore that suits your taste and culinary preferences.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN HUNTERS STEW
Meet the Cook: This is an all-time favorite because it combines the satisfying ingredients of meat and vegetables with the flavor and textures of pasta dishes. My husband is a hunter besides, so on occasion I'll use elk or venison in place of the beef. We have three daughters and three grandchildren. Plus, my husband's the oldest of 14 children. Having 30 or 40 for holiday dinners isn't uncommon! -Ann Shorey, Sutherlin, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary. , Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 318 calories, Fat 12g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1240mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.
HEARTY HUNTER'S STEW
Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. -Joyce Worsech, Catawba, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 351 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 778mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 7g fiber), Protein 31g protein.
BIGOS (HUNTER'S STEW)
A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!
Provided by MJ46NY
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 10
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
- Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
- Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g
POLISH HUNTER'S STEW
This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats and poultry are only a suggestion. Literally any meats, fowl or game may be used and the dish is better when reheated. Turkey leftover from Thanksgiving would be a good use of this recipe.
Provided by Steve P.
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon until well browned and crisp.
- Remove bacon and reserve.
- Add onion to bacon drippings and saute until golden.
- Add mushrooms and saute briefly.
- Add flour, mix, then add wine and deglaze pan.
- Combine all ingredients including the drained sauerkraut and bacon in a braising pan and add enough rather thin brown veal or chicken stock to almost cover.
- Place in a 350 degree oven with cover until meats are tender.
- Serve with a dolop of sour cream.
- NOTE: This dish has traditionally been used as way to use leftover roasts at the end of a holiday period and the above meats are only a suggestion.
- Literally any meats, fowl or game may be used and the dish is better when reheated.
- Turkey leftover from Thanksgiving would be a good use of this recipe.
- Additional cabbage may be added besides the sauerkraut if desired.
Nutrition Facts : Calories 250.2, Fat 15.1, SaturatedFat 5.2, Cholesterol 29.5, Sodium 1778, Carbohydrate 16.2, Fiber 7.3, Sugar 5.8, Protein 8.7
HUNTER'S STEW
I'm not really sure why this is called Hunter's stew -- there isn't any wild game in it. It is super easy to throw together & is a wonderful meal on a chilly night!! It is a thick stew I serve in bowls but could actually be served over biscuts.
Provided by irayd8u
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef (season as you like); put in dish & add onion.
- Layer the celery, carrots, and potatoes.
- Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly.
- Bake at 350 degrees for 2 hours or until done.
- *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.
Nutrition Facts : Calories 465.4, Fat 20.3, SaturatedFat 7.5, Cholesterol 77.1, Sodium 671.9, Carbohydrate 44.4, Fiber 5.4, Sugar 7.7, Protein 26.6
Tips:
- Use high-quality ingredients for the best flavor. Choose fresh, flavorful vegetables and good-quality meat.
- Brown the meat before adding it to the stew. This will help to develop the flavor and give the stew a richer color.
- Use a variety of vegetables in your stew. This will add flavor, texture, and color to the dish.
- Season the stew well. Use a combination of salt, pepper, garlic, and herbs to taste.
- Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through.
- Serve the stew over mashed potatoes, rice, or pasta. You can also add a dollop of sour cream or yogurt on top.
Conclusion:
Italian Hunter's Stew is a hearty, flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With its combination of tender meat, vegetables, and a rich, flavorful broth, this stew is sure to become a favorite in your household.
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