Winter Venison Malbec Stew

It has been wet and gray and chilly here the past couple days. We actually had a thunderstorm last night! In February! But still it feels like winter out there, the dark, wet chilly kind of winter day that just chills you to the bone. Weather like this just calls for a good, hearty stew. This time for my stew I decided to do a wine reduction, add a hint of cinnamon, and fresh rosemary.

I have a lot of venison at my house because everyone in my family hunts (besides me) and they fill my freezer with meat. (They are so good to me. I’m very blessed!) If you don’t happen to have venison, you can use beef. If you use a different red wine or if you add more or less of some of the vegies, the stew won’t care.

Winter Venison Malbec Stew

• About 1 1/2 pounds of venison meat (or lean beef), cut into 1-inch cubes (I had about 3 cups of meat before cooking)
• 1 Tablespoon olive oil
• 1 large onion, chopped in large pieces (about 1 3/4 cups)
• 5 – 7 cloves of garlic, peeled and chopped fine
• 1/2 cup of Malbec (or other dry red wine)
• 1/4 cup of chopped bell pepper
• 3 potatoes, peeled and chopped into small cubes (about 2 3/4 cup)
• 3/4 cup peeled, chopped carrots
• 1/2 cup celery, chopped (save the leaves!)
• 3 cups of beef broth
• 1 1/2 cups of crushed canned tomatoes with juices (if you have whole tomatoes, just crush them with your hand as you add them to the stew … it’s a great messy bit of fun)
• 1 sprig of rosemary, chopped fine (about 1/2 Tablespoon)
• 2 bay leaves
• 1/4 teaspoon of cinnamon
• Freshly ground pepper and salt to taste
• For garnish: Celery leaves and/or fresh parsley leaves

Directions:

1. Heat the oil in your soup pot till it’s hot. Sear the venison cubes in the hot oil until browned on all sides. Remove the meat from the pan, but leave the juices in there.
2. Add the onion and garlic to the pot and sautee over medium heat, stirring constantly, until the onion is soft and starting to brown.
3. Add the wine to the pot and continue to cook and stir until the wine is absorbed.
4. Add the remaining vegetables, broth, and seasonings and bring to a boil.
5. Reduce heat to medium low (or low) and simmer gently for 2 – 3 hours, stirring occasionally, until the meat and potatoes are both tender. The potatoes should begin to break down and thicken the broth.
6. Season with pepper and salt (if needed … I didn’t think it needed any) and garnish with the fresh celery leaves and/or fresh parsley. Serve with a hunk of hot, fresh bread or some cheesy garlic toast.

This recipe was shared at Totally Tasty Tuesdays, It’s a Keeper Thursdays, Full Plate Thursdays, Fit & Fabulous Fridays, Sunday Night Soup Night,and Everyday Mom’s Meals.