Recipe by Kaarin
This rich stew is infused with the flavors of white wine and dill. It's a hearty and comforting meal by itself, but is wonderful with salad and fresh rolls. I really like this made with venison-the meat is so lean.
Top Review by willfish03
Wow...this was really good. Being from Wisconsin I had to add some butter to the recipe. I added a half stick of unsalted butter to the olive oilused to brown the venison. In addition I sauteed a half pound of thickly sliced baby portabella mushrooms in a small pat of butter for 10 minutes and then added them to the stew and switched out the diced potatoes for halved fingerling potatoes. This is definitly the dish for all those who claim they don't like Venison!
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 1⁄2 lbs lean stew meat, 1 inch cubes (I often use round steaks)
- 3 tablespoons olive oil
- 3 cups beef broth
- 2 onions, halved and sliced
- 1 cup white wine (or more broth)
- 1 garlic clove, minced
- 1⁄2 teaspoon dill weed
- 1 teaspoon parsley
- 3 potatoes, peeled and cubed
- 1⁄3 lb carrot, peeled and sliced
- salt and pepper
Directions See How It's Made
- Combine flour, salt and pepper in a shallow bowl.
- Coat meat with flour mixture.
- Brown meat in oil in a dutch oven or heavy-bottomed stockpot. (I like my meat very browned).
- Add the onions and garlic and cook till tender.
- Add hot broth to browned meat, scraping bottom of the pan.
- Add all remaining ingredients.
- Simmer slowly till veggies are tender.