Dutch-Oven Harvest Hunter’s Stew
Born from the hunter’s pot tradition and refined for the modern kitchen, this stew layers the deep savor of beef, the faint heat of sausage, and the s...
6-8 servings
Modern Hunter's Stew Cuisine
🟡Intermediate★★★☆☆
Aug 3, 2025
25 views
Ingredients
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6 cups
low-sodium chicken stock
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2 15-ounce cans
canned white beans
drained and rinsed
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1 large
yellow onion
diced medium (about 1½ cups)
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1 pound
Italian sausage
casings removed, mild or hot
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3 large
celery ribs
diced medium (about 1 cup)
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1 pound
lean ground beef
90% lean or higher
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½ cup
dry white wine
or low-sodium chicken stock
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1½ pounds
boneless skinless chicken thighs
trimmed, cut into 2-inch pieces
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2 large
parsnips
peeled, cut into ½-inch half-moons
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3 cups
kale
lacinato or curly, stems removed, torn into 2-inch pieces
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2 whole
bay leaf
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6 cloves
garlic
minced fine
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¼ cup
fresh parsley
rough chopped, for garnish
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3 large
carrots
peeled, cut on the bias into ½-inch slices
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3 tablespoons
tomato paste
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1½ teaspoons
black pepper
freshly ground, divided
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3 tablespoons
olive oil
plus 1 tablespoon for finishing
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2 teaspoons
kosher salt
divided
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2 teaspoons
smoked paprika
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1 teaspoon
dried thyme
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat your Dutch oven over medium-high heat for 2 minutes until the rim feels hot to the touch. Add 1 tablespoon olive oil and heat until shimmering—this high initial temperature is crucial for proper browning and fond development.
Step 2
Crumble the Italian sausage into the pot in walnut-sized pieces. Let it sear undisturbed for 90 seconds until the bottom edges caramelize to mahogany, then stir and continue cooking 3–4 minutes more until the fat renders and the meat is just cooked through. Transfer to a bowl, leaving the flavorful fond behind.
Step 3
Add the lean ground beef in an even layer, sprinkle with ½ teaspoon kosher salt and ½ teaspoon black pepper. Resist stirring for 2 full minutes—this undisturbed sear creates the deep, roasted flavor base. Once a dark crust forms on the bottom, break the beef into small nuggets and cook until no longer pink, about 4 minutes total. Transfer to the bowl with the sausage.
Step 4
Pat the chicken thighs very dry with paper towels—surface moisture is the enemy of browning. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Increase heat to high, add 1 tablespoon olive oil, and sear chicken in a single layer for 3 minutes per side until deeply golden. The fond should now be chocolate-brown and fragrant. Transfer chicken to the bowl with the other meats.
Step 5
Reduce heat to medium. Add the remaining 1 tablespoon olive oil, then the yellow onion, carrots, parsnips, and celery. Sprinkle with ½ teaspoon kosher salt. Sauté 6–7 minutes, scraping the fond as you go, until the vegetables begin to soften and the onions turn translucent with golden edges.
Step 6
Create a small well in the center of the pot. Add the garlic, tomato paste, smoked paprika, and dried thyme. Toast these aromatics for 90 seconds, stirring constantly, until the tomato paste darkens to brick red and the paprika becomes intensely fragrant—this step eliminates any raw tomato taste.
Step 7
Deglaze with the dry white wine, using a wooden spoon to lift every speck of fond from the bottom. Let the wine reduce by half, about 2 minutes, until the alcohol scent fades and the mixture thickens slightly.
Step 8
Return all seared meats—Italian sausage, lean ground beef, and chicken thighs—along with any accumulated juices to the pot. Add the bay leaf and pour in the low-sodium chicken stock. The liquid should just cover the solids; add water if needed. Bring to a gentle simmer, then reduce heat to maintain the faintest bubble.
Step 9
Cover with the lid slightly ajar and cook at the lowest possible simmer for 1 hour 45 minutes. Check every 30 minutes, skimming excess fat if desired. The surface should shimmer with tiny beads of fat, and the broth will gradually transform from thin to silky.
Step 10
Stir in the white beans and kale. Simmer uncovered for 15–20 minutes more until the kale wilts completely and the broth coats the back of a spoon. Taste and adjust seasoning with additional kosher salt and freshly cracked black pepper.
Step 11
Remove from heat, discard the bay leaf, and let the stew rest 10 minutes—this brief pause allows the flavors to meld and the meat to relax. Finish with a final drizzle of olive oil and scatter fresh parsley over each bowl.
✨Chef's Tips
- ★Professional browning secret: After searing each meat, add a splash of water to the empty pot and scrape vigorously—this releases fond without burning. The resulting liquid becomes an instant flavor booster when you add the vegetables.
- ★Temperature control is everything: If your stew boils vigorously at any point, the proteins will tighten and the broth will turn cloudy. Aim for the gentlest possible simmer—just 2–3 bubbles per second rising to the surface.
- ★For restaurant-level body, mash ¼ cup of the white beans against the pot's side before adding the kale. The released starch naturally thickens the broth without flour or cornstarch.
- ★Storage mastery: This stew improves dramatically overnight. Cool completely, refrigerate up to 4 days, or freeze in portions for 3 months. When reheating, add a splash of stock and warm slowly to preserve the silky texture.
- ★Wine pairing wisdom: The smoky paprika and three-meat depth call for a medium-bodied Côtes du Rhône or Oregon Pinot Noir—both have enough acidity to cut the richness without overwhelming the vegetables.
dutch ovenstewthree-meatfall vegetablescomfort foodslow-cookedweeknight dinnermeal prep