Moose Stew (Gluten-Free)

Ingredients

• about 910 g Moose meat (or beef)
• 2 tablespoons Olive oil
• 2 large Onion
• 3 medium Carrots
• 3 stalks Celery
• 4 cloves Garlic
• 1 cup Red wine
• 6 cups Beef broth
• 2 tablespoons Tomato paste
• 4 medium Potatoes
• 2 tablespoons Cornstarch (for thickening)
• 2 tablespoons Water
• 2 leaves Bay leaf
• 1 teaspoon Dried thyme
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of moose meat into 2.54 cm cubes. Season the moose meat cubes generously with salt and pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Add the seasoned moose meat in batches, making sure not to overcrowd the pot. Brown the meat on all sides until it has a nice crust, then remove the browned meat from the pot and set it aside on a plate.
3. 3Add the 2 large onions, 3 medium carrots, and 3 stalks of celery to the same pot. Cook, stirring occasionally, over medium heat, about 150°C, for 5-7 minutes, or until the vegetables have softened. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Pour in the 1 cup of red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer and reduce slightly for 2-3 minutes.
5. 5Return the browned moose meat to the pot. Add the 6 cups of beef broth, 2 tablespoons of tomato paste, 2 bay leaves, and 1 teaspoon of dried thyme. Stir everything together. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the moose meat is very tender when pierced with a fork.
6. 6Add the 4 medium potatoes, cut into 2.54 cm cubes, to the stew. Stir them in, cover the pot, and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.
7. 7In a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water until smooth, creating a slurry. Pour this slurry into the simmering stew, stirring constantly. Cook for 2-3 minutes more, stirring, until the stew has thickened to your desired consistency.
8. 8Remove and discard the 2 bay leaves from the stew. Taste the stew and add more salt and pepper if needed. Serve the moose stew hot.

Substitutions

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