Ingredients: |
Ingredients: 2 lbs. chunked beef or venison
1 cup flour
1 tsp. salt
3/4 tsp. pepper
1/2 c. oil
2 large onions
2-3 large carrots
2 garlic cloves,finely chopped
2 bay leafs
1/2 tsp. dried thyme
1/4 tsp. basil
11/2 cups apple cider
1 tbsp. Worcestershire sauce
3 c. beef or chicken both,divided
1 lb. of potatoes, peeled and cut into 1-inch chunks
1 medium yellow and red bell pepper, cored and cut up in 1 inch pieces.
2 stalks of celery cut up
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Directions: |
Directions:Pat meat chunks dry with paper towels. Combine flour,salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour.
Heat oil in large skillet over medium high heat. When hot , remove half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown all sides,6 to 8 min. and remove meat and set on paper towel and repeat with the rest of the meat.
Put browned meat in a 5 qt. pan.
Pre-heat oven to 325º. Add onions and carrots to oil remaining in pan and cook over medium-high heat. Stirring occasionally until vegetables begin to caramelize,(6to8min)
Remove vegetables with slotted spoon and add to meat.Add garlic,basil,thyme,cider,bay leaves,Worcestershire sauce and 2 c. both. Bring to a simmer on top of the stove;cover the pot and place in oven. Cook 2 to 3 hrs.,until meat is tender.
Bring remaining broth to a boil. Add to stew along with potatoes,peppers,and celery. Stir,cover pot and return to oven to bake about 1 hour more, or until everything is tender. If you like it alittle thicker you can add flour thicken with milk to it. |
This recipe for Beef Stew (Venison) is from