31 Comforting Stew Recipes

12 Tips for Making the Best-Ever Stew

64 Classic Stew Recipes Just Like Grandma Used to Make

How to Make a Traditional Irish Guinness Stew

How to Make the Best Beef Stew

36 Cozy Stews to Warm You Up When the Temperature Takes a Tumble

31 Healthy Stew Recipes You'll Feel Good About

Grandma's Best Soups

Grandma's Best Homemade Soups

29 Healthy Fall Stews to Warm Up Cold Nights

6 Secret Ingredients That Will Make Your Stew Even Better

13 Hearty Ham Soup Recipes

32 Hearty Irish Soups and Stews

Holly Jolly Holiday Casserole Recipes

40 Contest-Winning Soups, Stews and Chilis

5-Star Soup Recipes That Home Cooks Love

25 Big Pots of Stew You Can Freeze for Later

Are You Using the Right Beef Stew Meat?

Grandma's Best Goulash Recipes

TEST KITCHEN APPROVED

Hearty Hunter’s Stew

Name: Hearty Hunter’s Stew
Prep time: 25 min
Cook time: 2 h 50 min
Total time: 3 h 15 min
Yield: 8 servings (2 QT.)
Ingredients: 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes; 2 tablespoons canola oil; 4-1/4 cups beef broth, divided; 1/2 cup tomato juice; 2 medium onions, cut in wedges; 2 celery ribs, sliced; 1 teaspoon Worcestershire sauce; 2 bay leaves; 2 teaspoons salt; 1/2 teaspoon pepper; 6 medium carrots, quartered; 1 large rutabaga, peeled and cubed; 6 medium potatoes, peeled and quartered; 1 cup frozen peas; 1 tablespoon cornstarch

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 25 min. Cook: 2 hours 50 min.

By Taste Of Home Editorial Team

Recipe by Joyce Worsech, Catawba, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 18, 2026

Moist, tender meat and thick, rich gravy are the hallmarks of my classic recipe simmered in a cast-iron pot. —Joyce Worsech, Catawba, Wisconsin

TEST KITCHEN APPROVED

Hearty Hunter's Stew

13 Reviews Add your review

Yield:8 servings (2 QT.)

Prep:25 min

Cook:2 hours 50 min

Save Saved Saving email print

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups beef broth, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Text Ingredients

Shop Recipe

Directions

1
In a Dutch oven, brown meat in oil over medium heat. Add 4 cups broth 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.

2
Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
3
Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining broth until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.