Saturday, September 17, 2011

Fresh Venison & Veggie Stew

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week


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


-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!

No comments:

Post a Comment