Recipe courtesy of Robert Irvine

"Caribou" Stew

  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 30 min
  • Cook: 1 hr 25 min
  • Yield: 4 to 6 servings
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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

  1. 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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