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Hunter's Stew
(Lovacki Djuvec)
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| What You Need: |
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8 slices bacon, chopped
1½ cups finely chopped onions
1 teaspoon finely chopped garlic
1 cup scraped and sliced carrots
2 cups water
¼ cup red wine vinegar
3 pounds boneless beef chuck, cut into 2.inch cubes
½ teaspoon salt
Freshly ground black pepper
1 cup converted rice
2 medium-sized green peppers, with seeds and ribs removed and cut into slices ¼ inch wide and 2 inches long (about 1½ cups)
1¼ cups beef stock
Salt
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| How To Cook: |
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1. In a 10-or 12-inch skillet, cook the bacon over medium heat for 6 to 8 minutes, or until it has rendered most of its fat and is slightly crisp. Remove the bacon with a slotted spoon, reserve it and pour off all but a thin film of the fat from the skillet.
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2. Add the onions and, stirring occasionally, cook them for 3 or 4 minutes, or until they are slightly translucent, then add the garlic and carrots and cook for 5 or 6 minutes longer.
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3. Return the reserved bacon to the skillet, stir in the water and vinegar, and add the beef cubes, the salt, and a few grindings of black pepper.
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4. Reduce the heat to its lowest point and simmer, covered, for about 1 hour, or until the beef shows only a slight resistance when it is pierced with the tip of a small sharp knife.
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5. Gradually stir in the rice and add the sliced peppers and 1 cup of the beef stock. Bring the liquid to a boil, then reduce the heat to low, cover and simmer for 20 minutes, or until the rice is tender but not mushy.
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6. Taste for seasoning. If at any point the rice becomes too dry or shows signs of sticking to the bottom of the pan, add the remaining beef stock.
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7. "Lovacki Djuvec" is usually served as a main dish, accompanied by a mixed green salad.
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