SANDRA’S HEARTY N' HEALTHY MOOSE GARDEN STEW
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| Some may choose to omit the jalapeno, although I highly recommend against doing so because, in my humble opinion, that's what makes this stew... |
Stew: 2 Hrs. 15 Mins.
Posted by Sandra
INGREDIENTS
***Meat and spices:
2 tablespoons olive oil1 lb. moose meat, trimmed and cut into ½” cubes (or venison, or beef)
1 garlic clove, minced
3 cups low-sodium beef stock
2 cups hot water
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 organic bay leaf
½ teaspoon organic dried basil
½ teaspoon organic dried oregano
3 teaspoons worcestershire
***Veggies:
1 (15 oz. can) diced fire-roasted tomatoes, with juices2 ribs celery, chopped
2 carrots, chopped
½ yellow onion, chopped
½ red bell pepper, chopped
1 large russet potato, chopped
1 jalapeno, seeded and ribs removed, and very finely chopped (retain seeds/ribs for spicier stew)
***More Veggies, and Slurry:
4 crimini mushrooms, thickly sliced1 zucchini, chopped
2 tablespoons all-purpose flour
4 tablespoons sherry
METHOD
Heat a 6 qt.-saucepot with olive oil over medium-high heat. Add the moose meat and cook until browned, stirring often. Add the minced garlic and cook for 30 seconds. Add the remaining meat/spice ingredients, and bring to boil. Cover, and reduce to low and let simmer for 1 hr. and 30 minutes.
Add the first set of veggies to the saucepot, and bring to boil. Cover, reduce heat to low, and cook for 20 minutes.
Add the additional set of veggies to the saucepot. Whisk the flour and sherry together in a small bowl until smooth and no lumps are present, and slowly add to stew while stirring, and bring to boil. Cover, reduce heat to low, and cook for a 10 final minutes. Remove and toss bay leaf, and serve. – Enjoy!
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Tip: I prefer to serve this Hearty N Healthy Garden Moose Stew with warm cornbread muffins, biscuits, rolls, or focaccia bread (Click on respective links for each recipe).
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