Recipe courtesy of Robert Irvine
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.

Recipe courtesy of Robert Irvine

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

So Much Pretty Food Here