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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This rich stew is infused with the flavors of white wine and dill. It's a hearty and comforting meal by itself, but is wonderful with salad and fresh rolls. I really like this made with venison-the meat is so lean. Ingredients:
1/3 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 1/2 lbs lean stew meat, 1 inch cubes (i often use round steaks) |
3 tablespoons olive oil |
3 cups beef broth |
2 onions, halved and sliced |
1 cup white wine (or more broth) |
1 garlic clove, minced |
1/2 teaspoon dill weed |
1 teaspoon parsley |
3 potatoes, peeled and cubed |
1/3 lb carrot, peeled and sliced |
salt and pepper |
Directions:
1. Combine flour, salt and pepper in a shallow bowl.
2. Coat meat with flour mixture.
3. Brown meat in oil in a dutch oven or heavy-bottomed stockpot. (I like my meat very browned).
4. Add the onions and garlic and cook till tender.
5. Add hot broth to browned meat, scraping bottom of the pan.
6. Add all remaining ingredients.
7. Simmer slowly till veggies are tender.
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