This all-American stew can have a "low-fat/good-fat" profile when it's made with venison. Serve with biscuits and lots of mashed potatoes. The ingredient list is long, but the dish goes together quickly.
2 tablespoons olive oil, plus more as needed
2 pounds beef or venison stew meat, cut into 2-inch cubes
1/2 teaspoon salt
Freshly ground black pepper
3 medium onions cut into quarters, or 12 small whole onions
2 medium turnips, peeled and cut into cubes
1 cup mini-carrots, or 2 large carrots cut into 1/2-inch thick rounds
1 rib celery, cut into 1/2-inch pieces
12 small whole mushrooms
1 cup double-strength beef broth (canned or homemade)
3/4 cup red wine or water
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 small bay leaf
2 tablespoons butter or olive oil
2 tablespoons flour
In a large, heavy skillet, heat the oil over medium-high heat. Add the meat, in batches without crowding, and cook until browned, turning occasionally, and adding more oil if necessary. Transfer the browned meat to a bowl, season with salt and pepper and set aside.
Add a little oil to the same skillet and, one at a time, quickly brown the onions, turnips, carrots, celery and mushrooms. Set aside in piles on top of the meat.
To the skillet, add the beef broth, wine or water, tomato paste, parsley, Worcestershire sauce and herbs. Bring to a simmer and scrape up the browned bits on the bottom with a wooden spoon.
In a 4-quart slow cooker, layer the vegetables in the following order: turnips on the bottom, then carrots, onions, celery and mushrooms. Add the meat cubes and their juices, then pour the broth mixture over all.
Cover and cook until the meat is tender, 7 to 8 hours on low (200 degrees).
Make a gravy. Using a slotted spoon, transfer the meat and vegetables to a serving bowl. Skim any fat from the surface.
In a medium saucepan, heat the olive oil over medium heat. Add the flour and cook, whisking constantly, without browning, for 2 minutes. Whisk in the cooking liquid and simmer for another 5 minutes. Pour the gravy back over the meat and vegetables. Makes 4 to 6 servings.
Thursday, January 13, 2000
