Hunter'S Stew

1. 1

   Heat oil in Dutch oven.

2. 2

   Dredge meat in flour and brown in oil.

3. 3

   Add onion and mushrooms.

4. 4

   Cook until onion browns.

5. 5

   Drain if necessary and return to pot.

6. 6

   Add 2 cups of beef stock, salt and pepper.

7. 7

   Simmer for 1 1/2 to 2 hours, stirring occasionally and add beef stock as necessary until meat is tender.

8. 8

   Peel potatoes and cut into small cubes.

9. 9

   Peel and shred carrots.

10. 10

    Add to meat. Continue to cook until vegetables are done.

11. 11

    Garnish with parsley.

No additional tips available.