Recipe courtesy of Robert Irvine
Print
Total:
1 hr 55 min
Prep:
30 min
Cook:
1 hr 25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 55 min
Prep:
30 min
Cook:
1 hr 25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison)
  • 4 large carrots, peeled and diced medium
  • 2 large onions, peeled and diced medium
  • 3 stalks celery, well scrubbed and diced medium
  • 2 potatoes, peeled and diced medium
  • 3 large tomatoes, diced medium
  • 3 cloves garlic, chopped fine
  • 1 bay leaf
  • 1 quart beef stock
  • 1 1/2 cups red wine (or beef stock)
  • 1/2 cup all-purpose flour
  • 4 ounces (1 stick) melted butter
  • 2 tablespoons finely chopped fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • Salt and pepper

Directions

In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.

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