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!
Winter Venison and Beef Stew
- 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
- 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.