BEEF/VENISON STEW (LL BEAN COOKBOOK) RECIPE

Beef/Venison Stew (LL Bean Cookbook) Recipe image

Provided by á-1009

Number Of Ingredients 17

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2 1/2 lb. beef or venison, cut into 1 1/2" cubes
1/2 cup flour
3 tbsp. paprika
Salt and pepper to taste
4 tbsp. butter - divided
2 med. onions
Green beans
Peas
Mushrooms
Carrots
Celery
1/2 cup sour cream
2 cloves garlic
1 tsp. marjoram
11 oz. tomato sauce or diced tom. or combination
1/2 cup red wine
16 oz. can beef broth

Steps:

Shake meat cubes in bag with flour, 1 tbsp. paprika, salt, pepper. In Dutch oven melt 2 tbsp. butter and brown the coated venison - do in stages - (if you put too many at a time they will steam and not brown). Remove cubes to warm dish and in same Dutch oven melt 2 more tbsp. butter and saute veggies and garlic. add 2 tbsp. paprika, marjoram, tomatoes and wine. Cover, cook on med. heat for 20 min. Add browned venison cubes and simmer over low heat for 1 1/2 - 2 hours or until meat is tender. Just before serving stir in sour cream.