Sunday, February 8, 2015

Moose Stew with Mushrooms

Ok so I realize that most of you don’t have a freezer full of moose meat, so you go right ahead and use some nice beef. This stew will be just as delicious, I promise.

This easy stew is so great. The meat is tender and the mushrooms are meaty. The gravy is savory and perfect.  I served mine with some creamy buttermilk mashed potatoes and some buttered carrots.

It made a perfectly wonderful Sunday night dinner.

What you need,

1 lb. stewing beef or moose, cut into ½ inch pieces
1 tbsp. all-purpose flour
2 tbsp. butter
1 tbsp. olive oil
2 large shallots, minced
2 cloves garlic, minced
8 oz. cremini mushrooms, halved
½ cup red wine
1 can beef consume
1 can water
Salt and Pepper to taste (use lots of pepper, It will make the stew amazing)
2 sprigs fresh thyme
2 tbsp. all purpose flour mixed with 3 tbsp. water
2 tbsp. fresh chopped parsley

Heat the butter and oil over medium high heat in a large heavy bottomed pot.
Add the meat in a single layer and brown well on all sides, this will take about 5-6 minutes. If all the meat won’t fit in a single layer, do it in 2 batches. Remove the browned meat to plate.

Reduce the heat to medium and then add the shallots and garlic. Sauté for 2 minutes until fragrant. Toss in the mushrooms and cook for about 5 minutes, just until they get a little color and start to soften.  Pour in the wine, consume and water into the pot. Scrape up all the brown bits off the bottom of the pan that is where all the good flavor is! Add about 1 teaspoon of salt and at least ½ a teaspoon of fresh cracked black pepper at this point. Now add the meat back to the pot, be sure to add any juices off the plate too.

Reduce the heat to low and add the thyme sprigs. Put a lid on the pot and let the stew simmer for at 90 minutes, up to 2 hours until the meat is tender.

Add the flour/water mixture to the pot and stir well. Let it simmer again for another 30 minutes, the gravy will thicken up. Adjust the seasonings to your taste, more salt, pepper.

Turn off the heat and let the stew stand for 20 minutes before serving.
Just before you serve the stew, toss in 2 tablespoons of fresh parsley.

This stew… Sooooo freaking good. It is just a big old pot of comfort.
Make some soon; you will be very happy you did!



Recipe adapted from The Pioneer Woman

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