Beef Stew

Beef or Venison Stew

This is one of those great recipes to make on chilly fall day or a cold winter day. I used to put it on the wood cook stove and let it simmer for hours back in the day when we lived in rural VT and heated with wood. The combination of the wine and the selection of herbs in this is heavenly and I especially love the flavor that the sour cream gives it. Very unusual combination but extremely tasty!

Beef Stew

• 3 pounds boned venison or stewing beef

• ¼ cup flour

• 2 tsp. salt (optional)

• Lots of freshly ground black pepper

• 3 to 4 TBS. vegetable (or olive) oil

• 1 cup chopped onions

• 2 cloves garlic minced

• 1 TBS paprika

• 1 cup water (I put a beef bouillon cube in for extra flavor)

• 1 TBS tomato paste

• 1 ½ cups dry red wine

• 3 carrots peeled and sliced on the diagonal

• 2 potatoes peeled and chopped

• 1 small package frozen petit corn

• 1 small package frozen green beans

• 1 cup sour cream

Add salt and pepper to flour. Roll meat in the flour mixture to coat thoroughly. Brown meat and onion in the oil in a dutch oven pot. When the meat and onion are starting to brown add the garlic. If you add the garlic too soon it will burn easily so I always add it later just a couple of mins. before adding the rest of the ingredients.

Add paprika, water, wine and tomato paste and bring to a boil. Lower the heat and simmer for a couple of hours.

Then add carrots and potatoes. Simmer for about 15 mins. more, then add the frozen veggies and simmer for about 10 to 15 more mins.

Add the sour cream just about 5 or 10 mins. before serving. (This is an optional ingredient. It's really great with it added but if you'd rather leave it out the recipe will still be delicious)

The Tastiest Beef Or Venison Stew With Sour Cream

http://atastydish.com - Sally Cevasco
Great Free Recipes

See Also : all clad stainless 12 quart stock pot