I love the fall.
For me, it means the kids are back to school, cooler temperatures and comfort food. The farmer’s markets are full of great veggies, perfect for creating a meal on a cold day.
As the leaves begin to change hunters are out at the camps and we are almost done the first hunt. Now, more than ever, there seems to be more and more focus on the local food movement. This week’s recipe is a favourite in our household, although we typically only make it with beef. It is tasty and sticks to the bones, especially on a cold day.
Happy Cooking and enjoy!
- 2 1/2 lbs moose (or beef), cut into 1 inch cubes
- 2 tbs shortening
- 1/4 tsp cracked black pepper
- 1/2 tsp paprika
- 1 bay leaf
- 1 tsp salt
- 2 (10 1/2 oz) cans condensed beef broth
- 1 cup dry red wine
- 1 large onion, diced
- 3 carrots, sliced
- 1 medium onion, diced
- 12 small new potatoes, peeled
- 2 tbs butter
- 2 tbs flour
- Saute meat cubes in shortening until brown on all sides. Deglaze with red wine.
- Add pepper, paprika, bay leaf, salt, beef broth, onion, and carrots.
- Cover and simmer until meat is tender, about 2 hours.
- Add potatoes; cover and simmer for an additional 15 minutes, or until the vegetables are barely tender.
- Mix butter and flour into a paste.
- Drop paste into simmering stew.
- Cook, stirring constantly until stew bubbles and thickens.
- Serve with a slice of thick cut bread