Easy stew recipe with moose meat
This stew is very easy to make. All you need is some patience while it cooks slowly. It will make the meat tender and flavors will be released into a wonderful sauce with a deep taste of red wine, juniper, thyme, and mushrooms.
Ingredients
- 1 1/5 lb beef anything with bone. I used short ribs from moose.
- 1 1/2 cup red wine
- 1 1/2 cup sour cream
- 20 juniper berries
- 1 teaspoon thyme dried or 4 - 5 twigs of fresh.
- 2 teaspoon soy sauce
- 1/5 cup black currant jelly or 1/2 tablespoon Worcestershire sauce.
- 2 yellow onion chopped in big pieces
- 1/2 lb mushroom
- 1/2 tablespoon liquid meat extract if needed
Instructions
- Remove the meat from the bones and cut it into 1"/ 2.5 cm chunks and brown them in batches in a skillet with butter. Transfer them to a pot.
- Saute the onion for a minute and transfer to the pot.
- Cut the mushrooms into thick slices and sear them with butter on high heat until they have got a nice brown color. Transfer to the pot.
- Sear small bones in the skillet for a couple of minutes. If you have bigger bones you can roast them in the oven for 30 minutes. Transfer to the pot.
- Crush the juniper berries and add them to the pot.
- Add all remaining ingredients and bring to boil. reduce the heat and let it simmer for at least 1 1/2 hour, or until the meat is tender. Add some beef stock if necessary. All ingredients should be almost covered with liquid.
- Thicken the sauce with wheat flour if you prefer it more like a gravy sauce.
Tried this recipe?Let us know how it was!