Ingredients with Measurements:
- 2 lbs. horse meat, cut into cubes
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and cubed
- 1 can (14 oz.) diced tomatoes
- 2 cups beef broth
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the horse meat and cook until browned on all sides, about 5-7 minutes.
3. Remove the horse meat from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add the potatoes, diced tomatoes, beef broth, thyme, rosemary, salt, and pepper to the pot.
6. Return the horse meat to the pot and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the stew for 2-3 hours, stirring occasionally, until the horse meat is tender and the vegetables are cooked through.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium-high heat for browning the horse meat
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 22g
- Protein: 36g
Substitutions for ingredients:
- Beef or lamb can be substituted for horse meat
- Chicken broth can be substituted for beef broth
- Fresh herbs can be substituted for dried herbs
Variations:
- Add chopped mushrooms to the stew for extra flavor
- Use sweet potatoes instead of regular potatoes for a healthier option
- Add a splash of red wine to the stew for a richer flavor
Tips and Tricks:
- Browning the horse meat before adding it to the stew will help seal in the juices and add flavor.
- Stirring the stew occasionally while it simmers will help prevent it from sticking to the bottom of the pot.
Storage Instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation Ideas:
- Serve the stew in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
- Fresh herbs, such as thyme or rosemary, can be used as a garnish.
Pairings:
- Serve the stew with a crusty bread or a side salad.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots, would pair well with this stew.
Troubleshooting Advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the horse meat is tough, simmer the stew for an additional 30 minutes to an hour until it is tender.
Food Safety Advice:
- Make sure the horse meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Horse meat has been consumed by humans for centuries and is still a popular meat in some cultures.
Flavor Profiles:
- This stew has a rich and savory flavor with hints of thyme and rosemary.
Serving Suggestions:
- Serve the stew as a main course for a hearty and satisfying meal.
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