Great White Hunter
Embark on a culinary adventure with the "Great White Hunter," a hearty and flavorful stew that transforms venison or beef into a rich, comforting dish perfect for any season. This recipe combines tender, seared meat with rustic vegetables like carrots, celery, and russet potatoes, all simmered in a robust red wine and beef broth infused with fresh rosemary and thyme. A hint of paprika and caramelized tomato paste elevate the stew with layers of depth and warmth. Thickened to perfection with a smooth flour slurry, this one-pot marvel is ideal for cozy gatherings or weeknight comfort food. Serve it with crusty bread or spooned over creamy mashed potatoes for a truly satisfying meal. Ready in just over two hours, this six-serving dish is your go-to for nourishing, crowd-pleasing fare.
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Recipe Information
Ingredients
- 2 pounds venison or beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 3 large russet potatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 whole bay leaves
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 0.25 cup water
- 2 tablespoons parsley (optional)
Instructions
Begin by trimming any excess fat or sinew off the venison or beef stew meat, and cut into 1-inch cubes if necessary.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then sear the cubes in batches until browned on all sides. Remove and set aside.
Dice the yellow onion and mince the garlic. Slice the carrots and celery into 1/2-inch pieces, and peel the potatoes before cutting them into bite-sized chunks.
Lower the heat to medium and add the onion to the pot. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
Stir in the tomato paste and paprika, cooking for 2 minutes to caramelize slightly.
Deglaze the pot by pouring in 1 cup of red wine, scraping up any browned bits on the bottom.
Return the seared meat to the pot, along with the carrots, celery, potatoes, beef broth, bay leaves, rosemary, and thyme. Stir to combine, and bring to a simmer.
Lower the heat, cover the pot, and let the stew cook gently for 90 minutes, stirring occasionally to prevent sticking.
In a small bowl, whisk together the flour and water to form a smooth slurry. Gradually stir this into the stew to thicken it. Cook for another 15-20 minutes.
Remove the bay leaves, rosemary, and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley (optional) and serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
