French Style Stew--great for venison or beef

French Style Stew

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

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.

Ready to serve.