Ingredients with Measurements:
- 2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup peeled and roasted chestnuts
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a large bowl, toss the venison cubes with flour until coated.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the venison and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Pour in the beef broth, red wine, tomato paste, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Add the roasted chestnuts to the pot and continue to simmer for an additional 30 minutes, or until the venison is tender.
6. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 375
Fat: 12g
Carbohydrates: 19g
Protein: 44g
Sodium: 740mg
Fiber: 3g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider.
Variations:
- Add diced carrots and celery to the pot for extra vegetables.
- Substitute the chestnuts with mushrooms for a different texture.
- Add a tablespoon of Worcestershire sauce for extra flavor.
Tips and tricks:
- Make sure to brown the venison cubes well before adding the other ingredients for maximum flavor.
- Roast the chestnuts ahead of time to save time during cooking.
- Serve with crusty bread for dipping into the stew.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
Mashed potatoes or roasted root vegetables.
Troubleshooting advice:
If the stew is too thin, simmer for an additional 10-15 minutes to thicken.
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 of many cultures for centuries, often made with whatever ingredients were available.
Flavor profiles:
This stew is savory and hearty, with a rich depth of flavor from the red wine and thyme.
Serving suggestions:
Serve with a side of crusty bread for dipping into the stew.
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