05/19/2026
The Latest Farm News: Spring Pruning
As Spring temperatures break through a properly cold winter, the chestnut trees are getting their due attention. Most are poking above their protective tubes and need a few quick cuts in their plastic housing to allow healthy branch expansion during the Spring burst of growth🌱 An occasional tree needs a little more TLC...
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Spring into a New Recipe
For us humans, trying a new recipe is a great way to defrost from a long winter and latch on to the changing of seasons. Bone-in cuts of meat can sometimes be tricky to place into our meal prep plans, but the right recipe makes extracting this extra collagen and its bone-building nutrients easy.
This Hunter's Stew is well-suited for a bone-in chuck roast because the meat is first braised separately, then added in after it has fallen off the bone for easy clean up. The rich braising liquids - a fresh made bone broth and Madeira w**e reduction - from the pan add tremendous flavor to this otherwise minimalist stew.
Keep reading for the recipe & step-by-step pictures.
Hunter’s Stew
Makes 4 hearty servings, or 6 smaller servings
Ingredients
Meat Braise:
1 tsp tallow or other high-temp oil for searing
4 pounds bone-in chuck roast
1 TBS salt
1 TBS black pepper
1.5 cups beef broth
1 cup dry Madeira w**e
Rice/Veg Stew:
1 TBS olive oil
1 yellow onion, diced
2 medium carrots, diced
1 cup long grain, black wild rice
4 cups beef broth
Method
Preheat oven to 300 degrees F.
Rub the chuck in salt and pepper. 1 tablespoon of each may seem like a lot, but keep in mind this is the only seasoning for the whole stew once it gets mixed together. Reduce to 2 tsp each if you prefer less.
In an oven-safe pan, sear both sides of the chuck roast in tallow until crisp and brown (about 2 minutes per side on a hot cast iron pan, medium heat).
Pour Madeira w**e and beef broth into the pan with the seared chuck, cover, and braise in 300 degrees F oven for 3 hours. When finished, the meat pulls off the bone very easily with forks.
While the beef is braising, sauté the onions and carrots in olive oil in a large pot over medium-low heat.
Add the wild rice and beef broth, cover, and bring to a boil.
Turn down to a simmer and cook for 1 hour & 15 minutes or until most of the moisture is absorbed and the rice seems bloomed open and steamed (covering the pot during cooking is essential to properly steam/cook/fluff the rice). There should still be some liquid remaining at the bottom when stirred with a spoon, though not too much because the braising liquids from the beef will be added when it's finished.
When the rice is finished, remove from heat and leave the lid on so the rice continues to steam through.
After the beef is done braising, cut the meat into bite size cubes and add them to the rice pot. Don't forget to add the broth too! Stir well to combine.
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