astrolab
VIP Member (Resident chef)
Let's having a delicious meal on these cold days:
Ingredients(Makes 6 servings):
2 lbs (1 kg) either boneless venison, pork, beef or lamb, cut into cite-size pieces
1/3 C all-purpose flour
1/4 C plus 1 tbs olive oil
2 onions, chopped
3 cloves garlic, minced
3 carrots, peeled, cut into 1/2" rounds
1 small rutabago (about 2 lbs/1 kg), peeled, cut into bite-sized cubes
19 oz (540 ml) can plum tomatoes, undrained, chopped
2 tbs red wine vinegar
2 bay leaves
2 tsp minced ginger
1 tsp each: ground cinnamon, ground coriander, cumin
1/2 tsp each: toasted fennel seeds, salt and freshly ground black pepper
2 1/2 C beef broth
2 tbs liquid honey
15 dried apricots, halved
12 pitted prunes, halved
6 dried figs, stemmed, halved
Method:
In a bowl or zip-lok bag, toss the meat with flour.
In a large heavy Dutch oven or saucepan, heat 2 tbs oil over medium-high heat. Brown the meat in two batches, flipping often, and adding 2 tbs oil for the second batch if needed. Remove meat to a bowl..
Add onions, garlic and remaining 1 tbs oil to the pot. Cook 5 minutes
over medium-high heat, stirring often, until softened. Stir in the
carrots, rutabaga, tomatoes and their liquid, vinegar, bay leaves, ginger, cinnamon, coriander, cumin, fennel, salt, pepper, broth, honey
and reserved meat with any juices. Raise heat to high; bring to a
boil, scraping up browned bits on the bottom of the pan. Reduce heat
to medium-low. Simmer, covered, for 2 hours, stirring occasionally.
Stir in apricots, prunes and figs. Simmer, uncovered, for 45 minutes
or until the meat is tender. Discard bay leaves. Taste and adjust
seasoning as necessary.
Serve with rice.
This stew can be cooled, covered and refrigerated for up to two days, or frozen for up to one month.
Enjoy!
Ingredients(Makes 6 servings):
2 lbs (1 kg) either boneless venison, pork, beef or lamb, cut into cite-size pieces
1/3 C all-purpose flour
1/4 C plus 1 tbs olive oil
2 onions, chopped
3 cloves garlic, minced
3 carrots, peeled, cut into 1/2" rounds
1 small rutabago (about 2 lbs/1 kg), peeled, cut into bite-sized cubes
19 oz (540 ml) can plum tomatoes, undrained, chopped
2 tbs red wine vinegar
2 bay leaves
2 tsp minced ginger
1 tsp each: ground cinnamon, ground coriander, cumin
1/2 tsp each: toasted fennel seeds, salt and freshly ground black pepper
2 1/2 C beef broth
2 tbs liquid honey
15 dried apricots, halved
12 pitted prunes, halved
6 dried figs, stemmed, halved
Method:
In a bowl or zip-lok bag, toss the meat with flour.
In a large heavy Dutch oven or saucepan, heat 2 tbs oil over medium-high heat. Brown the meat in two batches, flipping often, and adding 2 tbs oil for the second batch if needed. Remove meat to a bowl..
Add onions, garlic and remaining 1 tbs oil to the pot. Cook 5 minutes
over medium-high heat, stirring often, until softened. Stir in the
carrots, rutabaga, tomatoes and their liquid, vinegar, bay leaves, ginger, cinnamon, coriander, cumin, fennel, salt, pepper, broth, honey
and reserved meat with any juices. Raise heat to high; bring to a
boil, scraping up browned bits on the bottom of the pan. Reduce heat
to medium-low. Simmer, covered, for 2 hours, stirring occasionally.
Stir in apricots, prunes and figs. Simmer, uncovered, for 45 minutes
or until the meat is tender. Discard bay leaves. Taste and adjust
seasoning as necessary.
Serve with rice.
This stew can be cooled, covered and refrigerated for up to two days, or frozen for up to one month.
Enjoy!
