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jeffthechef · 12-06-2009, 08:40 PM

this is a basic stew recipe, by the book, good for any type of meat. the only difference is i do not use flour anymore, just natural reduction. reason? it's healthier without it. you can modify this recipe by adding mushrooms, peppers, sour cream to finish, whatever suits your taste. you can also marinate the meat for a day ahead in pureed herbs, red wine and olive oil. start with the basics though. once you got them down, there is no limitations.

olive oil 2 ounces
salt and pepper
2# cubed meat
1 large onion, small dice
1 large clove garlic, minced
2 carrots, small dice
3 ribs celery, small dice
1 tablespoon fresh chopped thyme
tomato paste, 2 heaping tablespoons
red wine, 8 ounces
water, 1 quart
6 bay leaves

in a medium heat sauce pot add the olive oil. season the meat with salt and pepper and sear it in the pot until brown all over. add the vegetables and sweat them. add the thyme and tomato paste and gently cook it into the meat for a few minutes (french would say "pincer"). now add the red wine and reduce it till almost dry. add the water and bay leaves. bring to simmer and cook until the meat is fork tender. if its too wet, strain the liquid, reduce it and add it back in. it should be hearty and rich. season it with salt and pepper to taste. finish it with a swirl of sour cream, or butter. serve it over some egg noddles or mashed potatoes. good luck!

12-06-2009, 08:40 PM	#3
jeffthechef shut up and fish Join Date: Apr 2008 Posts: 1,385	venison stew this is a basic stew recipe, by the book, good for any type of meat. the only difference is i do not use flour anymore, just natural reduction. reason? it's healthier without it. you can modify this recipe by adding mushrooms, peppers, sour cream to finish, whatever suits your taste. you can also marinate the meat for a day ahead in pureed herbs, red wine and olive oil. start with the basics though. once you got them down, there is no limitations. olive oil 2 ounces salt and pepper 2# cubed meat 1 large onion, small dice 1 large clove garlic, minced 2 carrots, small dice 3 ribs celery, small dice 1 tablespoon fresh chopped thyme tomato paste, 2 heaping tablespoons red wine, 8 ounces water, 1 quart 6 bay leaves in a medium heat sauce pot add the olive oil. season the meat with salt and pepper and sear it in the pot until brown all over. add the vegetables and sweat them. add the thyme and tomato paste and gently cook it into the meat for a few minutes (french would say "pincer"). now add the red wine and reduce it till almost dry. add the water and bay leaves. bring to simmer and cook until the meat is fork tender. if its too wet, strain the liquid, reduce it and add it back in. it should be hearty and rich. season it with salt and pepper to taste. finish it with a swirl of sour cream, or butter. serve it over some egg noddles or mashed potatoes. good luck!