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| Stove-Lid Stew Recipe |
Category: Beef
Rating:
N/A
Servings: 6
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Ingredients
5 tablespoon bacon drippings; (1/2 pound bacon)
3 1/2 lb venison; 1 1/2 cubes
1 cake flour
2 large onion; chopped
1 stalk celery; chopped, with leaves
5 cloves garlic; thinly sliced
1 1/2 cup beef broth
8 oz tomato sauce
1 teaspoon worcestershire sauce
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon savory
5 bay leaves
2 teaspoon salt
1 tablespoon blackstrap molasses
----VEGETABLES----
5 potato; quartered
4 carrot; peeled and diced
2 small onion
1 medium turnip; peeled and diced
Cooking Directions:
1. Roll meat cubes in cake flour and brown them in bacon drippings in a Dutch oven in relays, cubes not touching each other. (about 20-25 minutes). Remove cubes after browned and keep warm.
2. Add chopped onions, celery, and green pepper to pan, and saute until tender, about 6 minutes.
3. Return meat to pan, and add garlic slices, broth, tomato sauce, Worcestershire sauce, and seasonings. Bring to a quick boil, cover, and simmer one hour, stirring occasionally.
4. Add vegetables and molasses, and simmer 1 1/4 hours.
This will produce a thick gravy for a manly stew. (It won't help any diet.) I have made a few modifications from the book's recipe.
Recipe by: Angus Cameron, The L.L. Bean Game & Fish Cookbook, p. 27
favorites,beef,entreeses
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