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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 8 |
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A real stick to your ribs stew that is wonderful on a cold winters day. I developed this stew for a friend of mine who wanted a recipe he could use with venison. This stew held up well. It also works well with beef and pork. Ingredients:
2 lbs stew meat, in 1 inch pieces |
2 tablespoons oil |
1 1/2 cups dry red wine |
1 (28 ounce) can tomatoes with juice, chopped |
2 large onions, sliced |
4 garlic cloves, minced |
2 teaspoons bouquet garni |
1 slice orange rind |
2 teaspoons salt (or to taste) |
1/2 teaspoon ground black pepper |
1 green pepper |
1 cup sliced mushrooms (i liked the earthy flavors of shitakes with this recipe) |
3/4 cup dried apricot, halved |
1/2 cup raisins |
1/2 cup kalamata olive, sliced & pitted |
1 teaspoon flour |
3/4 cup cold water |
Directions:
1. In a large skillet, brown the meat in the oil over medium heat.
2. Pour off liquid and then add all the ingredients up to and including the ground black pepper.
3. Simmer covered for about 2 hours.
4. Add the remaining ingredients except the flour and water.
5. Simmer covered another 30 minutes.
6. Combined the flower with 2 tbsp of water; stir into rest of water and then to the stew.
7. Raise temperature to medium. Stir constantly until stew thickens.
8. Serve ASAP.
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