Caribou Stew

Caribou Stew

Caribou Stew

Greg C. Moriates

Greg C. Moriates

Owner of Train Hunt Eat

Ingredients

Who does not like stew?  That is a hunters comfort food that is perfect of the extra stew meat.  I must not take credit for this recipe.  This stew is from the legend Robert Irvine.  This can also be made with any protein that you have in your freezer.

  • 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
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  •  
  • 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
  •  

Preparation

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. 

 

 

 

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