Caribou Stew (Robert Irvine) |
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Prep Time: 30 Minutes Cook Time: 85 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Ingredients:
1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison) |
4 large carrots, peeled and diced medium |
2 large onions, peeled and diced medium |
3 stalks celery, well scrubbed and diced medium |
2 potatoes, peeled and diced medium |
3 large tomatoes, diced medium |
3 cloves garlic, chopped fine |
1 bay leaf |
1 quart beef stock |
1 1/2 cups red wine (or beef stock) |
1/2 cup all-purpose flour |
4 ounces (1 stick) melted butter |
2 tablespoons finely chopped fresh thyme leaves |
1 teaspoon finely chopped fresh rosemary leaves |
salt and pepper |
Directions:
1. In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.
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