1/4 cup all-purpose flour,
Kosher salt and freshly ground black pepper
2 pounds antelope stew meat or sirloin, but into 1/2-inch cubes
7 tablespoons butter, divided
5 cups port or red wine, divided
2 cups beef stock or bouillon
4 sprigs thyme
2 tablespoons minced garlic
3 bay leaves
1/2 tablespoon minced rosemary leaves
1 1/2 pounds potatoes, quartered
1 large onion, roughly chopped
4 carrots, peeled and roughly chopped
4 celery ribs, roughly chopped
1/2 cup tomato paste
Generous pinch ground nutmeg
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