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.
when i lived in spain, i used to eat chickpeas out of the jar with a spoon, about half a jar at a time. that was six years ago, and while the urge is still there, i decided to put them to better use. chicken and chickpea stew – which i’ve cutely nicknamed ‘chick stew.’
this recipe is adapted from bon appetit.
makes 4 servings
- 3-4 tablespoons olive oil
- 3 chicken thighs, skin optional
- 2 teaspoons kosher salt
- 4 garlic cloves
- 2 tablespoons cumin
- 1/2 cup tomato sauce
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 3 1/2 cups chicken broth
- 2 bay leaves
- 2 15-ounce cans of chickpeas, drained
- 1/2 cup roasted red peppers, chopped
- juice from 1/2 a lemon
- 3 tablespoons parsley, chopped
in a large pot, heat olive oil. place chicken thighs in pot and heat until they start to sizzle and turn brown. flip and repeat on other side. the chicken doesn’t need to be fully cooked at this moment, just browned. remove from pot.
add garlic to pot and cook in the chicken’s juices and olive oil. add cumin, tomato sauce, red pepper, salt and pepper. it should form a paste. add in white wine, bring to a boil. add in chicken broth, bay leaves, and return chicken to the pot. turn heat on low and let it simmer for 20 minutes.
remove the chicken once again. into the pot, add chickpeas and red pepper. on a cutting board, shred the chicken using two forks. i find this to be remarkably therapeutic, i don’t know why. add the chicken back into the pot, for the third time. don’t worry, you will not have to take it out anymore.
add in lemon juice, and let the stew cook on low heat for another 10 minutes to combine all the flavors. sprinkle with chopped parsley and serve with a baguette (we still have baguettes left over from my accidental over-estimation of necessary dough, the recipe for which you can find here.)