well it’s still cold, but unlike last night, it’s stew time.
for us, this means venison stew.
if you’ve been following along here this winter, you know how much venison is in our freezer. but if you don’t have venison because you’re a normal person and don’t go hunting in the north woods of wisconsin, you can use a roast from a different animal.
what makes this stew delicious is slow cooking the meat over a low heat, which leaves it tender and flavorful.
just make sure you have a good, crusty bread to serve with it, or you’ll need to lick to bowl to get the last drops.
Winter Stew
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 2 lbs vension roast (or beef), cut into 1 inch pieces
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon flour
- 4 garlic cloves, coarsely chopped
- 4 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 2 bay leaves
- ½ cup red wine
- 4 cups beef broth
- 6 Yukon gold potatoes, cut into ½ inch pieces
- 2 tablespoons corn starch
Instructions
- Heat olive oil on medium high in a large saucepan. Add meat, pepper, salt, oregano, garlic powder, and flour. Stir until meat is coated in spices and brown for about 10 minutes.
- Add in garlic, onion, and carrots and cook for another 5 minutes.
- Add in bay leaves, red wine, and broth. Cover, reduce heat to low, and simmer for an hour and 10 minutes.
- In a small bowl, whisk together corn starch and ½ cup of liquid from the stew. Add mixture and potatoes to stew. Simmer for additional 30 minutes.
- Taste and adjust seasoning.
recipe rephotographed November 2014.
Nice simple recipe – got it on the hob now.
writes TonyThanks
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