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| An incredible stew and oh so comforting on this slightly chilly autumn day in Juneau, Alaska... |
Servings: (6)
Stew: 2 Hrs. 15 Mins.
Posted by Sandra
INGREDIENTS
***Meat and spices:
2 tablespoons olive oil1 lb. moose meat, trimmed and cut into ½” cubes (or venison, or beef)
1 garlic clove, minced
3 cups low-sodium beef stock
2 cups hot water
1/2 teaspoon sea salt
½ teaspoon freshly ground pepper
1 organic bay leaf
½ teaspoon organic dried basil
½ teaspoon organic dried oregano
3 teaspoons worcestershire
***Veggies:
1 (15 oz. can) diced fire-roasted tomatoes, with juices2 ribs celery, chopped
2 carrots, chopped
½ yellow onion, chopped
½ red bell pepper, chopped
1 large russet potato, peeled and chopped
1 jalapeno, seeded and ribs removed, and very finely chopped (retain seeds/ribs for spicier stew)
***More Veggies, and Slurry:
4 crimini mushrooms, thickly sliced1 unpeeled zucchini, quartered lengthwise and chopped
2 tablespoons cornstarch
4 tablespoons sherry
METHOD
Heat a 6 qt.-saucepot with olive oil over medium-high heat. Add the moose meat and cook until browned, stirring often. Add the minced garlic and cook for 30 seconds. Add the remaining meat/spice ingredients, and bring to boil. Cover, and reduce to low and let simmer for 1 hr. and 30 minutes.
Add the first set of veggies to the saucepot, and bring to boil. Cover, reduce heat to low, and cook for 20 minutes.
Add the additional set of veggies to pot. Whisk the cornstarch and sherry together in a small bowl until smooth, then slowly add to stew while stirring, and bring to boil. Cover, reduce heat to low, and cook for a 10 final minutes. Remove from heat, toss bay leaf, and serve. – Enjoy!
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Tip: I prefer to serve this Hearty N Healthy Garden Moose Stew with warm cornbread muffins, biscuits, rolls, or focaccia bread (Click on respective links for each recipe).
