Stew Recipes

Venison Stew:

Pat meat dry with paper towels (it browns better)
Brown cubes in heavy iron pot in a few spoonsful of olive oil
Add onions and stir until golden and limp. Add carrots, potatoes and celery
Pour in red wine. Add water to almost cover
Add garlic and bay leaf. Season to taste with salt and pepper
Put lid on pot and simmer for about 2 hours or until meat is tender. If gravy cooks away, add a little hot water

Place the currants in a bowl and cover with warm water. Set aside to soak
Meanwhile, heat half the oil in a kettle and add the onion, garlic and green pepper. Cook, stirring, until wilted
Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce to taste. Cook, stirring occasionally, about 10 minutes
While the vegetable mixture is cooking, heat the remaining oil in a skillet and add the meat. Cook, breaking up the meat with the side of a metal spoon to prevent lumps, until the meat loses its red colour
Add the meat to the vegetable mixture and stir to blend
Drain the currants and add them
Add the tomatoes. Cook, stirring often, about 45 minutes
Skim off the fat as it rises to the surface during cooking
Serve hot with freshly cooked rice

Cut steak into 1/4" thick strips; cut each strip into 1" pieces
Combine garlic with 1 tablespoon oil; stir into beef and reserve
Sauté onion in remaining oil in a large saucepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute
Add tomatoes, beef stock and zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes
Meanwhile heat large nonstick skillet over medium high heat. Cook and stir the beef 1 to 2 minutes; add to sauce
Stir 2 teaspoons cornstarch dissolved in 2 tablespoons water into stew and cook until slightly thickened, about 2 minutes
Sprinkle with grated cheese, if desired

Boil the potatoes till they are just tender
Sauté the garlic and ginger with the spices for 1 minute and then add the onion. Sauté for a few minutes longer
Add tomatoes, eggplant and a splash of the water. Simmer for 10 minutes
Add the zucchini and peppers, then simmer for 20 minutes
Drain the potatoes, mash roughly and add to the stew
Add the juice and peanut butter. Stir well. Simmer for 5 to 10 minutes
Serve on rice or millet and garnish with pineapple or banana slices

Put the ham, lentils and beans in enough water to cover. Cook until beans are done
Put in all hot sauces. Cook several more hours, until the flavour is all through the ham, which is thoroughly broken apart

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