Hobbit Stew Recipes

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HOBBIT STEW

I got this idea after making the original stew named "Vegetable Beef Stew" from ChangingDiabetes-us.com. I noticed how similar the ingredients were to the "Hobbit soup" so I added a little here and changed a little there. I prefer to use fresh vegetables when I make any kind of soup or stew- just as a hobbit, wizard or man would! Also, I use tomato paste instead of ketchup- you make your choice. Note: Prep time is a guessaminet. Depending on if you already chopped up the vegetables the night before and what not. This stew would taste grand with steak, chicken (or rabbit if you choose), and/or tofu with beef or chicken stock -- mix and match however you fancy! I place the steak tips in the freezer for 30 minutes and cut of the fat before cutting the meat into cubes. You could also use ground meat instead. I would think you could prepare and cook on the same day. However, I chose to cut the vegetables the day before so prep time was a bit faster. Enjoy!

Provided by DonnaArwen

Categories     Vegetable

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14



Hobbit Stew image

Steps:

  • In a large pot sprayed with nonstick vegetable cooking spray, over medium-high heat, add olive oil. When hot, add steak tip meat and cook for 3 to 4 minutes until browned on all sides. Remove steak and set aside.
  • Add beef broth to the hot pot with water.
  • Add potatoes, onions, carrots, mushrooms, balsamic vinegar, dried thyme, pepper, and tomato paste. Bring to a boil and add the steak back to the pot. Reduce heat to medium-low, cover, and simmer for 30 minutes or until meat is done.
  • Add frozen peas and cook 2 more minutes.

Nutrition Facts : Calories 85, Fat 2.6, SaturatedFat 0.4, Sodium 126, Carbohydrate 13.3, Fiber 3.5, Sugar 6.3, Protein 3.3

Pam cooking spray
2 -3 teaspoons olive oil
1 lb steak, tip meat, cubed, fat trimmed (optional)
1 (14 -17 ounce) can low sodium beef broth
2/3 cup water
2 cups purple potatoes, cubed
1 medium onion, sliced
1 cup carrot, sliced
1 cup mushroom, sliced
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
2 tablespoons tomato paste
1/2 cup frozen tiny peas

RABBIT STEW

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.

Provided by catercow

Categories     Stew

Time 8h45m

Yield 4-6 serving(s)

Number Of Ingredients 12



Rabbit Stew image

Steps:

  • Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
  • Add spices to the pot.
  • Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
  • Cover and cook on low for 8 hours. Thicken gravy as desired.

Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1

3 -4 lbs rabbit
6 potatoes, quartered
8 carrots, sliced
1 medium onion, chopped
1 teaspoon salt
1/4 cup beef consomme
3/4 cup beef broth
3/4 teaspoon pepper
1/4 teaspoon basil
2 bay leaves
1/4 teaspoon rosemary
1/4 teaspoon thyme

HASENPFEFFER (RABBIT STEW)

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Provided by Lovesmurfs

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 4

Number Of Ingredients 17



Hasenpfeffer (Rabbit Stew) image

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
  • Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  • Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  • To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g

3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

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