Ingredients with Measurements:
- 2 lbs ostrich stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add ostrich stew meat and brown on all sides, about 5-7 minutes.
3. Remove meat from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add chopped carrots, parsnips, and turnips to the pot and sauté for another 5 minutes.
6. Return ostrich stew meat to the pot and stir to combine with the vegetables.
7. Pour in beef broth and red wine, and add bay leaves and dried thyme.
8. Bring to a boil, then reduce heat to low and cover with a lid.
9. Simmer for 2-3 hours, or until the meat is tender and the vegetables are cooked through.
10. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 18g
Protein: 40g
Sodium: 800mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
- Other root vegetables such as potatoes or celery root can be added or substituted.
Variations:
- Add mushrooms or bell peppers for extra flavor.
- Use different herbs such as rosemary or oregano.
- Make it spicy by adding red pepper flakes or cayenne pepper.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot.
- Use a meat thermometer to ensure the meat is cooked to the desired temperature.
- Let the stew cool slightly before serving to allow the flavors to meld together.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a bowl with a crusty bread on the side.
- Garnish with fresh herbs such as parsley or thyme.
Garnishes:
- Fresh herbs such as parsley or thyme.
Pairings:
- Serve with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few more minutes to thicken.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
- Ostrich meat has been consumed for centuries in Africa and is now gaining popularity in other parts of the world.
Flavor profiles:
- The ostrich meat is lean and tender, and the root vegetables add a sweet and earthy flavor to the stew.
Serving suggestions:
- Serve with a side of crusty bread to soak up the flavorful broth.
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Taste: Savory, Earthy, Hearty, Rich, Comforting