French Style Stew
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| Over mashed potatoes. |
3 lbs of beef stew meat or venison (I used back strap)
2 medium yellow onions
3 cloves of garlic
1 C red wine
2 1/2 C beef stock
6 oz tomato paste
1 large orange
4 white turnips, cut into large chunks
4 carrots, cut into large chunks
2-4 Tbsp red wine vinegar for deglazing cast iron skillet
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| Just after adding all to the crockpot. Marinade: |
2 oranges cut in large chunks, and squeezed into ziploc, and toss in rind
1C of red wine
a few tsps of dried thyme
2 bay leaves
Marinate in refrigerator for 12-24 hours.
Drain well, and discard orange.
Next: toss well in flour with a little salt added to it, brown well in a cast iron skillet over high heat and add to crock pot.
Add 2 onions sliced thick (I did half rings) and a few cloves of garlic smashed, add to cast iron pan with a few tablespoons of red wine vinegar, once pan is deglazed add onion mixture to crock pot. Next add 2 1/2 C beef stock, 1 C of red wine, 6 oz of tomato paste, and another chopped up orange. Cook on low for about 8 hours, and at about hour 5 I added 4 white turnips cut in large chunks along with few carrots in cut into large chunks.
I served over mashed potatoes--mashed with butter and buttermilk, seasoned with kosher salt and white pepper. Black pitted olives would be great to add in just before serving or add to each plate.
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| Ready to serve. |
