Margarita's International Recipes


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Hunter's Style Beef Stew

Sometimes it's all about technique. This simple Croatian/Dalmatian stew does not contain any special ingredients; indeed, it's similar to most stews I have made. And yet... it's simply delicious. Homey, comforting, yes, but also immensely flavorful. This was pretty much the best stew I ever made - or eaten. What's the secret? Well, it can't be the ingredients, so it has to be the technique - which involves slowly cooking onions and carrots until they melt. This is not the kind of stew you can leave on the stove and have it nurse itself - but it doesn't take very long to make.

I didn't make many changes to the original recipe, beyond doubling it and substituting beef for venison While Mangal's Market, near my house in San Leandro, carries it sometimes - it's usually frozen in too large a quantity for my small family. That said, I wouldn't mind doubling again this stew and having leftovers - maybe I'll do that next time.

Hunter's Style Beef Stew


  • 2 Tbsp. vegetable oil
  • 3 large onions, finely chopped
  • 2 carrots, grated
  • 2 cloves of garlic, finely chopped
  • 2 lbs. chuck beef, cut into large bite-size cubes
  • water
  • 2 Tbsp. tomato paste
  • 1 3/4 cup white wine
  • 2 Tbsp. chopped parsley
  • 4 bay leaves
  • juice of 1/2 lemon
  • a sprinkle of dried rosemary
  • salt & pepper to taset


Heat the oil in a medium to large pot over low heat. Add onions and saute for a couple of minutes. Add the carrots, mix well, and continue sauteing until the vegetables become soft and start to brown.

Add the meat and brown on all sides. Add the 1/4 cup water, stir, and cook until it evaporates. If the onion/carrot mixture is still not mushy, repeat this step until it is.

Add the tomato paste and stir. Pour enough water into the pot to cover the meat. Cover and simmer until the meat starts to soften. Add the wine and bay leaves, and cook until the sauce thickens and the meat is almost cooked through. Add the lemon juice, rosemary and salt and pepper, stir and cook for 10 more minutes.

Serve over pasta.

Adapted from a recipe at the Maninas: Food Matters blog.

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