Moose Stew
On a not so chilly day this stew was still exactly what we needed. We spent much of the day outside enjoying the early spring like weather which didn't allow me to simmer the stew for as long as I usually do. We had a quiet morning to start and once the sun was shining and my son was home from hockey we went to the end of the road to climb and explore the big snow hill. It is really slippery and steep which made it a fun challenge for my oldest son and I. The snow is really starting to melt and we can now see the pavement on the road in front of our house. This was an exciting feature as my oldest son got a new bike for Christmas and has been asking to ride it since the nicer weather has started. My husband took the boys out on their bikes, pushing my youngest son on the handled tricycle. While my husband did this I took time to fold the laundry and start dinner. I also took breaks to go outside and cheer the boys on biking and to take pictures and videos to post on Tiny Beans. If you haven't heard of Tiny Beans please check out my Keeping Family Memories post as it talks not just about Tiny Beans but also of other ways to keep track of family memories.
This stew is very hearty and there is lots of flavour, not to mention it is easy to make and calls for wine. Obviously the longer you let it simmer the more flavour it has. I also recommend mincing garlic and not using granulated garlic as it adds way more flavour! I am a garlic person and usually add more garlic than what a recipe calls for. I also always mince my garlic as the flavour is much stronger!
Start by adding the stew meat into the pot with some olive oil, salt and pepper. Let me meat cook and then add in some flower before removing it from the pot. While the meat is cooking it is a great opportunity to crack open that bottle of wine! Once the meat is cooked set it aside and add more olive oil to the pot. Now add in your onion, celery, carrots, minced garlic and spices. Let them sweat a bit and before adding some of your wine (I don't use an expensive wine for this as you loose a lot of the wine flavour when cooking with it, but I do use one I like as I am also drinking it). Give them a stir and let marinade in the wine for a minute or two before adding in the beef stock and worchestershire sauce. Once you've brought it up to a boil reduce the heat, add a bay leaf and let simmer. This is when all the flavours from the spices will come out and make the flavour that much better!
When you're about 30 - 45 minutes away from eating add in the remaining wine, frozen peas and potatoes. This will allow the potatoes to cook but not over cook and same for the peas. This is a nice hearty meal that will be a favourite of the entire family. Making some nice homemade prospector buns or even some homemade tortillas to dip into the stew would take this meal to the next level!
Tonight we didn't have a lot of time to let it simmer as we were busy outside enjoying the warmer weather so I added some extra minced garlic and other seasoning to add to the flavor. Below if the recipe if you are going to let it simmer.
Ingredients:
1lb moose chunks
4 tbsp olive oil (divided)
1/4 cup flour
1/2 cup red wine (divided) + more for drinking
4 cups beef stock
4 - 6 carrots
1 celery stalk
4-5 potatoes
1 - 2 onions
2 cups frozen peas
6 garlic cloves minced
1.5 tsp oregano
1 tsp parsley
1 tsp rosemary
1 tsp basil
2 tsp worchestershire sauce
1 bay leaf for simmering
salt and pepper to taste
Instructions:
1. heat oil in stew pot and add meat to brown/cook. Add salt and pepper and cook. Once meat is close to being cooked add flour and stir. Remove meat from pot and set aside.
2. Add remaining oilve oil and diced onion, celery and chopped carrots. Add in minced garlic and spices and let them begin to sweat.
3. Add in 1/4 cup of red wine, meat and any other spices you may want to add (we sometimes add chili flakes to add some kick to the stew). Give it a stir and a mix it all well.
4. Add in beef stock and bring it up to a slow boil and then reduce the heat. Add in worchestershire sauce and bay leaf and simmer some more. (simmer for time if you have it as it will bring out more of the flavours from the spices but if you don't have time to simmer then move onto the next steps right away)
5. Add the remaining wine, frozen peas and potatoes and stir occasionally making sure nothing sticks to the bottom. Cook for approximately 30 minutes to allow potatoes to cook.
**None of these links are ads and just links to items I like and used**
This stew is very hearty and there is lots of flavour, not to mention it is easy to make and calls for wine. Obviously the longer you let it simmer the more flavour it has. I also recommend mincing garlic and not using granulated garlic as it adds way more flavour! I am a garlic person and usually add more garlic than what a recipe calls for. I also always mince my garlic as the flavour is much stronger!
Start by adding the stew meat into the pot with some olive oil, salt and pepper. Let me meat cook and then add in some flower before removing it from the pot. While the meat is cooking it is a great opportunity to crack open that bottle of wine! Once the meat is cooked set it aside and add more olive oil to the pot. Now add in your onion, celery, carrots, minced garlic and spices. Let them sweat a bit and before adding some of your wine (I don't use an expensive wine for this as you loose a lot of the wine flavour when cooking with it, but I do use one I like as I am also drinking it). Give them a stir and let marinade in the wine for a minute or two before adding in the beef stock and worchestershire sauce. Once you've brought it up to a boil reduce the heat, add a bay leaf and let simmer. This is when all the flavours from the spices will come out and make the flavour that much better!
When you're about 30 - 45 minutes away from eating add in the remaining wine, frozen peas and potatoes. This will allow the potatoes to cook but not over cook and same for the peas. This is a nice hearty meal that will be a favourite of the entire family. Making some nice homemade prospector buns or even some homemade tortillas to dip into the stew would take this meal to the next level!
Tonight we didn't have a lot of time to let it simmer as we were busy outside enjoying the warmer weather so I added some extra minced garlic and other seasoning to add to the flavor. Below if the recipe if you are going to let it simmer.
Ingredients:
1lb moose chunks
4 tbsp olive oil (divided)
1/4 cup flour
1/2 cup red wine (divided) + more for drinking
4 cups beef stock
4 - 6 carrots
1 celery stalk
4-5 potatoes
1 - 2 onions
2 cups frozen peas
6 garlic cloves minced
1.5 tsp oregano
1 tsp parsley
1 tsp rosemary
1 tsp basil
2 tsp worchestershire sauce
1 bay leaf for simmering
salt and pepper to taste
Instructions:
1. heat oil in stew pot and add meat to brown/cook. Add salt and pepper and cook. Once meat is close to being cooked add flour and stir. Remove meat from pot and set aside.
2. Add remaining oilve oil and diced onion, celery and chopped carrots. Add in minced garlic and spices and let them begin to sweat.
3. Add in 1/4 cup of red wine, meat and any other spices you may want to add (we sometimes add chili flakes to add some kick to the stew). Give it a stir and a mix it all well.
4. Add in beef stock and bring it up to a slow boil and then reduce the heat. Add in worchestershire sauce and bay leaf and simmer some more. (simmer for time if you have it as it will bring out more of the flavours from the spices but if you don't have time to simmer then move onto the next steps right away)
5. Add the remaining wine, frozen peas and potatoes and stir occasionally making sure nothing sticks to the bottom. Cook for approximately 30 minutes to allow potatoes to cook.
**None of these links are ads and just links to items I like and used**
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