well it’s still cold, but unlike last night, it’s stew time. for us, it’s venison stew. if you’ve read this blog, you know how much venison is in our freezer. but if you don’t have venison because you’re a normal person, you can make this with a different red meat.
adapted from epicurious.
makes 4-5 servings
- 2 tablespoons olive oil
- 2 lbs vension roast (or other red meat), cut into 1/2 – 1 inch pieces
- 1 teaspoon pepper
- 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
- 1/2 cup red wine
- 4 cups beef broth
- 6 potatoes, peeled and cut into big pieces
- 2 tablespoons corn starch
heat olive oil on high in a large pot. add in meat with pepper, oregano, garlic powder, and flour. brown meat for about 10 minutes.
add in garlic, onion, and carrots and scrape the brown bits of meat off the bottom of the pot. cook for another 10 minutes.
add in bay leaves and red wine. give the bottom of the pot a final scrape and then add in broth. simmer for an hour and a half, on medium-low. add in potatoes and corn starch and simmer for another 30 minutes.