| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 30 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 30 min |
| Cook: | 1 hr 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison)
- 4 large carrots, peeled and diced medium
- 2 large onions, peeled and diced medium
- 3 stalks celery, well scrubbed and diced medium
- 2 potatoes, peeled and diced medium
- 3 large tomatoes, diced medium
- 3 cloves garlic, chopped fine
- 1 bay leaf
- 1 quart beef stock
- 1 1/2 cups red wine (or beef stock)
- 1/2 cup all-purpose flour
- 4 ounces (1 stick) melted butter
- 2 tablespoons finely chopped fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary leaves
- Salt and pepper
Instructions
- In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 460 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 25 g |
| Cholesterol | 103 mg |
| Sodium | 1381 mg |
| Serving Size | 1 of 6 servings |
| Calories | 460 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 25 g |
| Cholesterol | 103 mg |
| Sodium | 1381 mg |
Reviews
Beautiful, i find the stew overcoming the corespondent factor to food. but i haven’t ate it yet. Yeet dab dab gucci gang, got that strap mate. Boi
i dont usually eat stew but this made me want to eat more
I was just going through to see if there were any other caribou stew recipes out there before I thought about posting mine. Yours is very similiar, all the same ingrediants as mine, double the stock and potatoes/carrots,(much bigger pot I build I would suspect), except I do not use garlic in my stew recipe, and instead of rosemary and thyme, I have discovered that summer savory is the perfect seasoning to a great stew, try it sometime.
Excellent! I used venison and we are not usually stew eaters but we needed to use the meat. Well we are stew eaters now. I will definitely be making this with venison or beef. Loved it.
So simple.. So delicious and so hearty. A ‘keeper’ for anyone who is ‘afraid’ of making venison stew.. This one really works. The meat was flavorful, tender and not at all ‘gamey’. My family loved it. I did add about a tablespoon of worchestershire sauce.. Old habits are hard to break..
I used this recipie with venison. Terrific flavor and very simple. I will try it with beef also.
Thanks
Thanks
I used beef stew meat for this recipe. This is very easy to make and tastes like you have spent all day in the kitchen. This is the most delicious beef stew I have ever made. The sauce is excellent. This is the perfect winter meal. Thanks Robert Irvine!!!