A hearty stew for cold winter nights
- 4 tablespoons plain flower
- sea salt and freshly ground black pepper
- Stewing venison (or beef) cut into chunks
- 2 onions, peeled and roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 sticks of celery, trimmed and roughly chopped
- 2 sprigs of rosemary leaves, picked and chopped
- 6 sprigs of fresh, flat leaf parsley
- 2 beef stock cubes
- 600g small potatoes or chopped large potatoes, scrubbed clean
- 1 clove of garlic, peeled and finely chopped
- 1 tablespoon of tomato paste
- 1 tablespoon of brown sugar
- 2-3 bay leaves
- Red wine (optional)
- Coat venison/beef cubes in 2 tablespoons of flour and a good pinch of salt and pepper. Heat a large pot on high heat, add some olive oil, and fry the meat for 3 minutes or until browned.
- Add chopped onions, carrots, celery, rosemary, tomato paste, and brown sugar. If using, add a few splashes of red wine. Add a few splashes of water and mix everything together until combined.
- Place a lid on the pan and let everything simmer for about 5 minutes to let everything combine.
- Remove lid and stir ingredients together. Chop parsley stocks and add half to the pot, along with chopped garlic, the beef stock cubes, and remaining 2 tablespoons of flour. Add enough water to cover the mixture by a couple of inches.
- Bring to a boil, then turn down the heat to medium low so that it’s just simmering. Add the potatoes and slow cook for at least 2 hours with the lid slightly askew. Monitor the mixture as it cooks, stirring occasionally. Add splashes of water if you think it looks too dry.
- Before serving, taste the stew and add seasoning if necessary. Top with remaining parsley before serving.
Thanks to Jamie Oliver for the recipe!