With over a foot of snow on the ground and temperatures forecasted to be in the single digits this past weekend, Mairead and I were needing a hearty meal. We usually like to keep our meat consumption to a minimum, but given the conditions, we decided it was time to do something with a bit of elk stew meat we had been recently gifted.
A simple mirepoix of carrots, celery, and onion are always a great start to a dish! Oh, we used a little garlic as well. Honestly, either of us can hardly do without. Simmering this mix of veggies in a little of the elk meat drippings creates a delicious aroma that’s bound to stir your appetite.
The stew meat and veggies simmer in a wine-stock mixture with cremini mushrooms for that much more umami. How can we go wrong! Not to mention the rosemary works well with this combination of flavors. Everything nestles together beautifully while this stew simmers.
This stew is incredibly simple and incredibly delicious, and it is highly recommended for a particularly chilly day. Be sure to have a nice piece of crusty, buttered bread with it and enjoy! Oh, it also goes great with some of the leftover red wine if you didn’t drink it all while cooking ya lush! JK, no judgement here 😉
Meat Stew With Rosemary and Wine
(1 lb) Stew meat, we used elk an acquaintance provided
(1) Large onion chopped
(3) Carrots, chopped
(3) Stalks of celery, chopped
(3 cups) Cremini mushrooms, rinse and chopped
(2) Garlic cloves, minced
(1 t.) Fresh rosemary, minced
(2 T.) Flour
(1 cup) Dry, medium bodied, red wine
(3 cups) Broth
Salt and fresh, cracked black pepper to taste
Season the stew meat lightly with salt and pepper. Brown the meat in a medium skillet over medium-low heat. Do not cook the meat through at this point. Set aside.
In a pot, saute the chopped onion for about 3 minutes over medium heat. We used a bit of the drippings from our stew meat, which was particularly lean (don’t fry your onions in an excess of fat). An alternative option for this is to use a tablespoon of olive oil.
Add the garlic to the onions and stir for about 30 seconds. Add the carrots and celery. Season the the veggie mixture lightly with salt and pepper. Stir and let the veggie mixture cook for another 3-4 minutes.
Stir in the flour and rosemary. Stir for 2 minutes to get rid of the raw flour flavor. Add the chopped mushrooms, wine, broth, and stew meat to the pot. Bring the pot to a simmer and cook uncovered for 20 to 30 minutes. Check the stew meat to see if it is cooked through to desired preference.
Serve with crusty bread and butter!