Tag Archives: stew

Recipe: Italian Beef Stew

Combine 1/4-1/3 c. cornstarch, salt, pepper and garlic powder (to taste). Take 1 lb. of stew meat (or a beef roast cubed into 1-2″ cubes) and roll in cornstarch mixture.

In a large stockpot, melt 1 Tbsp. butter with 1 Tbsp. olive oil over medium high heat. Sear meat in hot oil 2 minutes per side or until browned.

 Meanwhile, roughly chop 1 small red onion, 2 carrots, 4 cloves fresh garlic and 2 unpeeled gold potatoes. Once meat is browned, add chopped vegetables to pot. Cook for 2-5 minutes, then add 1 cup red wine and deglaze pot (I used shiraz).

Add 12-15 oz. of beef broth, a 6 oz. can tomato paste, 1 tsp. crushed rosemary, and 1/2 tsp. dried thyme. Stir to combine. Turn heat to low and simmer for about an hour. When ready to serve, chop about 8 leaves of fresh basil and a large handful of fresh spinach leaves and stir into pot. Serve hot by itself, over rice, or with a nice, crusty loaf of bread.

Serves 4.

Recipe: Venison Stew

Venison Stew and Mustard Greens with Whole Wheat Sourdough Toast

Ingredients:

  • 1 lb. venison cubes, trimmed of fat
  • 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. olive oil
  • 4 garlic cloves, minced
  • 2 c. carrots, chopped
  • 1 bunch green onions, chopped
  • 4 beef bouillon cubes
  • 4 c. water
  • 1 c. ketchup (I used all-natural Hunt’s)
  • 2 Tbsp. Worchestershire Sauce (I used Lea & Perrin’s Thick Sauce)
  • 2 Tbsp. stone ground mustard
  • 1 Tbsp. dried rosemary
  • 1 bay leaf
  • 1/2 c. barley

Instructions:

Heat olive oil in stockpot over medium heat. Meanwhile, mix together flour, salt and pepper. Trim off excess fat from venison and coat in flour mixture. Sear meat on all sides in hot olive oil, 2-3 minutes. Add garlic and onion, and cook 1 more minute.

Add carrots, water and bouillon. Bring to boil, then reduce heat and simmer for 15 minutes.

Combine ketchup, mustard, Worchestershire and rosemary. Add to stew, along with bay leaf. Simmer for up to one hour. 30 minutes prior to serving, add barley, bring to boil, then reduce heat and simmer.

Serves 6.

Alternate: Day 2, I added some pre-cooked mixed grains (about 2 c. of the Harvest Grain Blend from Trader Joe’s, which contains orzo, couscous, and quinoa) and 1 c. of the leftover mustard greens. It was a great addition and made it a little heartier.