Recipe by aremac
A real "stick to your ribs" stew that is wonderful on a cold winters day. I developed this stew for a friend of mine who wanted a recipe he could use with venison. This stew held up well. It also works well with beef and pork.
- 2 lbs stew meat, in 1 inch pieces
- 2 tablespoons oil
- 1 1⁄2 cups dry red wine
- 1 (28 ounce) can tomatoes with juice, chopped
- 2 large onions, sliced
- 4 garlic cloves, minced
- 2 teaspoons bouquet garni
- 1 slice orange rind
- 2 teaspoons salt (or to taste)
- 1⁄2 teaspoon ground black pepper
- 1 green pepper
- 1 cup sliced mushrooms (I liked the earthy flavors of shitakes with this recipe)
- 3⁄4 cup dried apricot, halved
- 1⁄2 cup raisins
- 1⁄2 cup kalamata olive, sliced & pitted
- 1 teaspoon flour
- 3⁄4 cup cold water
Directions See How It's Made
- In a large skillet, brown the meat in the oil over medium heat.
- Pour off liquid and then add all the ingredients up to and including the ground black pepper.
- Simmer covered for about 2 hours.
- Add the remaining ingredients except the flour and water.
- Simmer covered another 30 minutes.
- Combined the flower with 2 tbsp of water; stir into rest of water and then to the stew.
- Raise temperature to medium. Stir constantly until stew thickens.
- Serve ASAP.