Red Meat Winter Stew Recipe
Recipe Description:
Mint and basil accent any red meat for a hearty stew reminiscent of the Middle East.
Recipe Ingredients:
2 tablespoons of butter, tallow or other traditional fat
1 to 2 pounds red meat, cut into small bite-size pieces — goat, lamb, beef, venison, elk, buffalo, etc.
1 onion, diced
3+ cloves garlic, crushed
6 medium red potatoes, scrubbed and diced
3 medium carrots, chopped
3 stalks celery, chopped
1 can tomato paste
6 to 8 cups stock or water
1 to 2 tablespoons sea salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons cumin
1 tablespoon basil
pinch of dried mint
Recipe
Instructions:
In stockpot, heat the butter over medium to medium-high heat. Saute the meat until browned. Add the onions and garlic and saute until softened. Add potatoes, carrots and celery and saute for about 5 minutes. Add the tomato paste and stock. Whisk a bit to break up the tomato paste. Add herbs, cumin, salt and pepper. Bring to a simmer, then turn down to maintain a simmer, cover and allow to cook until meat is tender* and potatoes are cooked, about 1/2 hour.
*If you know the meat is likely to be tough, then simmer it first — reserving the potatoes, carrots and celery to add at the very end, when the meat is tender. Then simmer until the vegetables are tender.
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