Delectable Polish Hunter’s Stew with Wild Mushrooms – Aromatic, Flavorful, and Comforting

Allergens

Wheat (from flour), Nightshade vegetables (tomato paste)

Ingredients

• 2 lbs lean boneless beef or venison, cut into bite
• sized pieces
• 1 lb mixed wild mushrooms (chanterelles, porcini, and cremini)
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 2 tbsp tomato paste
• 2 tbsp all
• purpose flour
• 1 tbsp sunflower oil
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the sunflower oil in a large pot over medium heat. Add the onion and carrots, cooking until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute, until fragrant.
3. Add the beef or venison to the pot, browning the meat on all sides.
4. Incorporate the flour into the mixture, stirring constantly to avoid lumps.
5. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
6. Stir in the tomato paste, bay leaves, salt, and pepper, mixing well.
7. Add the wild mushrooms to the stew, gently stirring them in.
8. Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour, or until the meat is tender and the sauce has thickened.
9. Remove the bay leaves and adjust the seasoning as needed. Garnish with fresh parsley before serving.

Chef’s Insight

To enhance the sauce's depth of flavor, consider using homemade beef broth instead of store-bought.

Notes

This recipe is easily adaptable for different dietary preferences or restrictions.