Venison Stew with Horopito and Kawakawa

Ingredients

• 1 kg Venison Stew Meat
• 2 medium Onion
• 3 medium Carrots
• 3 stalks Celery
• 750 g Potatoes
• 1 tablespoon Horopito Leaves (dried)
• 1 tablespoon Kawakawa Leaves (dried)
• 6 cups Beef Broth
• 2 tablespoons Tomato Paste
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Gluten-free flour (for dredging)

Instructions

1. 1Cut the 1 kg of venison stew meat into 1-inch cubes. Place the 2 tablespoons of gluten-free flour in a shallow dish and dredge the venison cubes in the flour until lightly coated. Set aside.
2. 2Chop the 2 medium onions, 3 medium carrots, and 3 stalks of celery. Dice the 750 g of potatoes into bite-sized pieces.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully add the floured venison cubes in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the venison on all sides for about 2-3 minutes per batch, until a nice crust forms. Remove the browned venison from the pot and set it aside.
4. 4Add the chopped 2 medium onions, 3 medium carrots, and 3 stalks of celery to the same pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
5. 5Stir in the 2 tablespoons of tomato paste and cook for 1 minute more, stirring constantly.
6. 6Return the browned venison to the pot. Pour in the 6 cups of beef broth. Add the 1 tablespoon of dried Horopito leaves, 1 tablespoon of dried Kawakawa leaves, the diced 750 g of potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything to combine.
7. 7Bring the stew to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 to 2 hours. Check periodically and stir to prevent sticking. The stew is ready when the venison is very tender and easily pulls apart with a fork.
8. 8Before serving, carefully remove and discard the 1 tablespoon of Horopito leaves and 1 tablespoon of Kawakawa leaves from the stew. Serve the venison stew hot.

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