Ingredients with Measurements:
- 2 lbs venison stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup apple cider
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 large carrots, peeled and sliced
- 2 large apples, peeled, cored, and chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the venison stew meat and brown on all sides, about 5-7 minutes.
3. Remove the meat from the pot and set aside.
4. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
5. Add the minced garlic and sauté for another minute.
6. Add the beef broth, apple cider, tomato paste, thyme, rosemary, and bay leaves to the pot.
7. Stir to combine and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour.
9. After 1 hour, add the sliced carrots and chopped apples to the pot.
10. Cover the pot and simmer for another 30 minutes, or until the vegetables are tender.
11. Season with salt and pepper to taste.
12. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 17g
- Protein: 34g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Apple cider can be substituted with apple juice or white wine.
- Tomato paste can be substituted with ketchup or tomato sauce.
- Dried thyme and rosemary can be substituted with fresh herbs.
Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Use pears instead of apples for a different flavor profile.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the venison into cubes.
- For a thicker stew, mix 1 tbsp cornstarch with 1 tbsp water and add to the pot during the last 10 minutes of cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or thyme
Pairings:
- Serve with crusty bread or biscuits.
Suggested side dishes:
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp cornstarch with 1 tbsp water and add to the pot during the last 10 minutes of cooking.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Stews have been a staple in many cultures for centuries, often made with whatever ingredients were available.
Flavor profiles:
- This stew has a savory and slightly sweet flavor profile, with hints of apple and herbs.
Serving suggestions:
- Serve hot with crusty bread or biscuits.
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