Venison And White Bean Stew |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Vermont Chef Hal Hingston of The Norwich Inn and Jasper Murdock Ale House for this hearty strew Note: also can use beef or lamb for the recipe too!!! Ingredients:
2 lbs venison cut into 1 inch cubes- or beef or lamb |
4 cloves garlic fine chopped |
2 onions medium diced |
2 carrots medium diced |
1 bunch celery medium diced |
2 cups dry white beans ( soak overnight ) |
3 large ripe tomatoes, large diced |
4 cups ale, red or brown or porters or stouts |
8 cups veal or beef stock |
2 bay leaves |
1 bunch rosemary fine chopped |
salt and pepper to taste |
1 pound roux ( equal parts of butter and flour mixed together ) |
Directions:
1. In stock pot add 2 tbs oil and heat till almost smoking
2. Add meat and brown on both sides and remove from pot
3. Add onions, garlic, celery and carrots
4. Cook 5 minutes
5. Deglaze pot with ale and reduce by half
6. Add venison, stock, beans, bay leaf, rosemary and tomatoes
7. Bring to a boil, reduce heat , cover and simmer one hour OR until meat is tender
8. Bring back to a boil, whisk in roux to desired thickness
9. season with salt and pepper to taste
10. suggestion: Serve with toasted baugutte slices topped with Chevre
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