Hunter’s Stew

Hunter’s Stew

2 pieces bacon
1 medium onion
2-4 carrots, chopped
1/4 cup vinegar
2 cups water
1 pound of beef: stew meat or any roast (chuck, rump, etc)cut into one inch pieces
1 cup rice

Cook bacon until crisp, then crumble. In bacon drippings, saute onion and carrot until onion is golden. Put vegies and bacon into an dutch oven or large covered pot. On the stove top, add water, vinegar, and meat. Bring to a boil and then turn down to a simmer. Simmer until meat is tender, about 40 minutes to 1 hour, depending on cut. Add rice and continue to simmer for 20 minutes stirring occasionally, until rice is tender. Turn off heat and rest dish 15-20 minutes, allowing rice to absorb water.

You can increase other ingredients proportionally to the size of your roast, as this recipe doubles or triple well. It also freezes well, although it never has a chance in our house. Serve with bread or biscuits, and a salad.

Each pound of meat makes 3-4 servings.

Perpetual stewWikipedia: A perpetual stew is a pot into which whatever one can find is placed and cooked.