Venison And White Bean Stew
From midgelet 14 years ago
- 60 minutes to make
- Serves 6
From Vermont Chef Hal Hingston of The Norwich Inn and Jasper Murdock Ale House for this hearty strew Note: also can use beef or lamb for the recipe too!!!
Ingredients
- 2 lbs venison cut into 1 inch cubes- or beef or lamb shopping list
- 4 cloves garlic fine chopped shopping list
- 2 onions medium diced shopping list
- 2 carrots medium diced shopping list
- 1 bunch celery medium diced shopping list
- 2 cups dry white beans ( soak overnight ) shopping list
- 3 large ripe tomatoes, large diced shopping list
- 4 cups ale, red or brown or porters or stouts shopping list
- 8 cups veal or beef stock shopping list
- 2 bay leaves shopping list
- 1 bunch rosemary fine chopped shopping list
- salt and pepper to taste shopping list
- 1 pound roux ( equal parts of butter and flour mixed together ) shopping list
How to make it
- In stock pot add 2 tbs oil and heat till almost smoking
- Add meat and brown on both sides and remove from pot
- Add onions, garlic, celery and carrots
- Cook 5 minutes
- Deglaze pot with ale and reduce by half
- Add venison, stock, beans, bay leaf, rosemary and tomatoes
- Bring to a boil, reduce heat , cover and simmer one hour OR until meat is tender
- Bring back to a boil, whisk in roux to desired thickness
- season with salt and pepper to taste
- suggestion: Serve with toasted baugutte slices topped with Chevre
People Who Like This Dish 2
- pippy NY
- mbeards2 Omaha, NE
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
I love venison and this stew recipe looks absolutely delicious. It's got 5+++ forks from me.
pippy
in loved it
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" It was excellent "