Foodie Friday – Venison and Root Vegetable Stew
Looking for a warm and cozy meal for this weekend? One you can leave for an afternoon and come home to enjoy both the amazing aroma and taste? Well here it is. This Venison and Root Vegetable Stew is flavorful and rich, full of root vegetables and tender meat that melts in your mouth. I made this stew with venison but feel free to use beef if you like.
- A small-medium venison or organic grass-fed beef roast cut into large chunks, or stew meat
- 3 c organic vegetable or beef stock
- 6 organic carrots, cut in half lengthwise
- 4 organic parsnips, thickly sliced
- 2 small organic sweet potatoes, thickly sliced
- 1 organic onion, chopped
- 3 TBSP organic flour (rice, arrowroot, buckwheat or wheat – your preference) seasoned with salt and pepper
- 2 TBSP organic tomato puree
- 1 TBSP organic coconut oil
- 1 TBSP organic olive oil
- Half a handful of dried organic sage leaves or a handful of fresh
- Zest of one organic lemon
- 1-2 organic garlic cloves, minced
- 1/2 tsp sea salt
- Preheat the oven to 280 degrees. In a larger oven and stove-top safe cooking vessel, heat the oil and sauté the onion, garlic and sage for about 4 minutes.
- While it is sautéing, stir frequently. Toss the meat in a flour mix seasoned with salt and pepper to lightly coat. I used rice flour. Buckwheat or arrowroot would be fine as well as a wheat flour substitute.
- Add the meat, vegetables and broth, lemon zest, tomato puree, salt and a generous amount of pepper. Stir to combine.
- Bring the mixture to a boil, put the lid on and place the stew in the oven.
- Bake at 280 for 5 hours.