All day braises and stews are some of my favorite meals. Cuban Ropa Veija (shredded flank in tomato sauce with peppers and olives) and Malaysian Beef Rendang (cooked slowly in curry and spices) are comfort food at it’s best. And, because we’ve settled into unseasonably cold weather at the moment in Maine, an all day stew was called for.
I was lucky enough to have a coworker give me some moose meat this week which was left over from her hunt this past fall. This is only the second time I’ve had moose, the first was hamburger and I’ve quickly grown attached to the mineral richness of the meat. Gamey is God…
So, here is dinner for the next 3-4 days…
You should probably be warned now that I’m not one for measuring, so estimates are listed below.
Maine Meat Stew
1# Moose stew meat
1# Sirloin tips, cut into 1″ cubes
1 Vidalia onion, sliced
5 Garlic cloves, peeled and kept whole
4 cps Beef stock
1 28oz can San Marzano tomatoes
2 cp red wine(Tuscan Ridge Tre Colline–the only bottle of red I had on hand)
thyme/rosemary–about 3 springs thyme/1 rosemary
3 Carrots, sliced thick
5 Med. sized Red Bliss potatoes, cut into 3/4″-1″ cubes
1/3# Black Cerignola olives, pitted
bacon fat/olive oil as needed
1)Heat bacon fat in dutch oven/stock pot over med heat
2)Season about 2 cp flour with salt and pepper. Pat dry meat and dredge in flour, knocking off excess
3)Brown meat in batches, not crowding pan. Removes batches and set aside
4)Carmelize onions until deep golden brown
5)Add garlic and brown
6)Deglaze w/red wine and reduce
7)Add Beef stock and tomatoes
8)Add carrots and poatoes, return meat to pan
9)Reduce heat to low, cover and simmer for 5-6 hours. Add s/p to taste as you go along.
10)Add olives and cover–cooking about 30 minutes longer until olives are slightly tender.
It was hearty, comforting and the moose was as tender as the sirloin.