Fresh Venison & Veggie Stew

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

2 tbsp. grapeseed oil

1 lb. venison stew meat (greenfed beef)

2-3 tbsp. fresh milled wheat flour OR garbanzo bean flour

2 organic celery stalks, diced

1 medium onion, diced

5 ripe tomatoes; peeled and crushed with juice

2 organic carrots, chunked

2 medium potatoes, chunked

2 handfuls fresh green beans, cut

2 bay leaves

Sea Salt

Black Pepper

Garlic Powder

Directions:

-Pour oil in dutch oven or large stock pot and heat

-Coat meat in flour

-Season generously with salt, pepper and garlic powder (a good sprinkling over the top)

-Place coated meat along with diced onions and celery into heated pot (you should hear a sizzle when the meat hits the pot bottom)

-Brown the meat on all sides and cook until onion and celery are tender and translucent

-Add in tomatoes and water; simmer for 10 minutes

-Taste for seasoning at this point - you will likely need to add a bit of each -the goal is a well seasoned broth to cook the rest of the veggies in

-Combine the rest of the veggies and 2 bay leaves into the stew mixture

-Bring pack to a boil and turn to MED-LO

-Simmer the pot until carrots and potatoes are tender (about 20-25 minutes depending on the size of your chunks)

-Adjust seasoning to taste

-Remove bay leaves and serve piping hot with a nice salad on the side

If you are not a potato eater (we only eat them on rare occasion at my house), you could remove the potatoes from the stew entirely -no problem OR remove them and serve the stew over a serving of brown rice...

So good on a cool fall night...they are coming!