NicStan Cooks

Some of my friends from college, let’s call them the bitches, have had a continuous group text thread since we graduated. We talk almost daily about mostly bullshit while throwing lots of shade, drinking too much when we get together, and having no idea what each other actually does for a living. One night we realized 2 of the 4 bitches were making beef stew for dinner. Since I had already started defrosting some venison, and one of the bitches said their recipe used an entire bottle of wine, I decided to participate too, knowing beef stew is one of the Carnivore’s favorites and would be surprised that I made it, after his day of snowboarding.

Thanks to the Seattle Bitch for sharing this recipe I based it off of: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html

Ingredients

• 2 pounds deer loin steak (probably should have used the roast or something less special instead) cut into 1-1/2-inch pieces
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp butter (or other fat)
• 2 tablespoons olive oil
• 1 medium yellow onions, cut into 1-inchchunks
• 7 cloves garlic, peeled and smashed
• 1 Tbsp balsamic vinegar
• 1 can diced tomatoes (recipe called for 1-1/2 tablespoons tomato paste, but I didn’t have that,
• 1/4 cup all-purpose flour
• 1 1/2 cups dry red wine
• 1 1/2 cups beef broth
• 1 cup water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons sugar (or honey!)
• 3 large carrots, peeled and cut into 1-inchchunks on a diagonal
• 1 pound small fingerling potatoes
• 1 cup green beans
• Fresh parsley

Instructions

1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the meat dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil and 1/2 Tbsp butter over medium-high heat until hot and shimmering. Brown the meat in 2 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil and butter for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomatoes and cook for a minute more. Add the meat with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sweetener. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots, potatoes, and green beans. Cover and place back in oven for another 1-2 hours, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. Garnish with fresh parsley, if desired.