It’s SO GOOD though, I can’t keep it from you any longer!
I first fell in love with this recipe right after Mr. T and I tied the knot.
Mr. T is a man of many talents, one of which is hunting. After we got married, he came home with deer meat. A LOT of deer meat.
Have you ever eaten deer?
It’s… interesting. Let’s just say that I’m not a huge fan.
Until I found this recipe.
The ingredients simmer together for so long that even meat that tends to be tough just melts in your mouth.
And the flavor? Oh my GOSH.
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds stew meat
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth + a few splashes of vinegar
- 4 cups beef stock
- **2 cups water (only if needed)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1 1/2 teaspoons sugar
- 4 whole carrots, washed well, unpeeled, roughly sliced
- 4 whole new potatoes, washed well, unpeeled, quartered
- minced parsley for garnish (optional)
- Heat oil and butter in a large pot over medium-high heat and brown your stew meat. Once browned, spoon meat onto a plate and set aside. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in chicken and beef stock, then add vinegar, Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
- **The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed. If not, leave this step out.
- Add carrots and potatoes, then cover and cook for an additional 30 minutes. Taste and adjust seasonings as needed. Add water 1 cup at a time if necessary. Sprinkle with parsley, if desired.
So, save this recipe for a rainy day.
Like, literally wait until water drops from the sky and it gets cooler. This will totally hit the spot.