When it comes to comfort food, nothing beats a hearty stew – just the thing for chilly winter evenings…
Here’s the recipe Lisa Holloway shared on Sunday’s show; served with creamy mashed potatoes and cavalo nero, this will have family and friends queuing up for seconds!
Oh and by the way, if you want recipes for the other two courses, just follow these links for the Celeriac Soup and the Warm Ginger and Plum Pudding…
Winter Venison and Beef Stew
Ingredients
- Olive oil
- 900g stewing venison, cut into large cubes
- 200g chuck beef
- 4-6 sticks celery
- 300g fresh or frozen cranberries
- Zest of 2 large oranges, finely sliced
- 350g shallots
- 600ml beef stock
- Large glass red wine
- Large glass port
- 3 cloves garlic
- 1 tablespoon wholegrain mustard
- 2 level teaspoons plain flour
- 2 teaspoons ground mace
- Salt and pepper
- Fresh oregano (dried if you can’t get fresh)
- 2-3 bay leaves
Directions
- The day before, put the beef and venison in a plastic bag with the flour, mace, salt, pepper and herbs. Mix thoroughly and leave overnight in the fridge.
- Heat the olive oil in a large pan and brown the seasoned and floured beef gently. Transfer to a casserole dish. Add the onions, garlic and celery to the pan and sauté for 5 minutes, then add the wine, port and mustard. Bring to the boil and reduce for 5 minutes, then pour into the casserole, over the beef. Add the stock and half of the cranberries.
- Cover and cook slowly and gently for about 2-3 hours at 180C/375F/Gas mark 4, until the meat is very tender.
- Add the remaining cranberries and orange zest 15 minutes before the end of the cooking time, stirring in well.
Girls Around Town 