"To make rabbit stew, first
catch a rabbit." To make hunter's stew, you'll
have to start by doing some hunting. Hunt through your
shelves and fridge for stuff to put in the stew. Canned
corn, beans, peas. Carrots, celery, onions, scallions,
mushrooms, squash, other vegetables. Water chestnuts.
Potatoes. Some kind of meat. Noodles. Whatever looks
good to you. It's best to have a variety of colors and
textures, I think.
Cut up whatever needs cuttin' up and
chunk it all into a stewpot. Add hot water to the desired
volume. If you want to thicken the stew, throw in some
rice or mashed potato mix. Add some chicken, beef, or
vegetable bouillon - whichever is appropriate - to enrich
the flavor of the broth. Add salt, pepper, and other
spices as desired. Turn on the heat, bring it to a simmer,
then turn it down and keep it simmering for a while.
It's done when the meat is cooked and the potatoes,
carrots, or any other hard veggie you've added are the
Simple and flexible, right? That's why
I love this recipe. My typical pot of stew will include
about 2/3 of the following:
- canned green beans
- canned peas
- canned corn
- canned kidney beans
- canned bamboo shoots
- canned water chestnuts
- salad mushrooms
- potatoes (red or russet)
- beef or chicken (dark meat preferred for
chicken for the richer taste)
- 4 cubes of bouillon
If I'm going to freeze portions of the
stew, I leave out the potatoes and rice, as freezing
and thawing those give them a mushy, unpleasant texture.
If you end up with more broth than you
like, I recommend using it to make couscous.