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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. This stew tastes great right off the stove but it's even better if you make it ahead and reheat it, he says. Ingredients:
1 pound venison, cubed |
1 tablespoon olive oil |
2 cans (14-1/2 ounces each) beef broth |
2 teaspoons dried thyme |
2 teaspoons dried marjoram |
2 teaspoons dried parsley flakes |
2 garlic cloves, minced |
1/2 teaspoon salt |
6 to 8 whole peppercorns |
1 bay leaf |
2 cups cubed peeled potatoes |
1 large onion, chopped |
2 medium carrots, sliced |
2 celery ribs, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons water |
1/8 to 1/4 teaspoon browning sauce |
Directions:
1. In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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