Well, sometimes good things come together to create the truly great. And in this case, those two things (plus some other bits and bobs) came together to make literally the best stew I’ve ever made in my entire life.
Now, one of the reasons my ass keeps expanding (I’m working on it. I hate working on it.) is because at my new job, we have catering about once a month. From this catering, I snagged about 4 leftover baked potatoes. Those also went into the stew.
I’ve never put leftover cottage pie in a stew before, but the mashed potatoes basically melted and acted as the perfect thickening agent. Excuse me while I never use flour ever again.
Combined with the leftover brisket, some frozen veggies, and a little bit of hope and prayer, this turned out so good that I froze the leftovers and we ate them again recently.
Look at that. It’s fucking glorious.
Now, normally what you’d do is brown the meat first, then add in your onions, carrots, celery, etc. Then add potatoes, a can of tomatoes, yadda yadda yadda, the full recipe is below.
In this case, my stew was even easier than usual.
If you don’t butter your cornbread and hot sauce your stew, what are you even doing with your life?
Now, I’m certain you’re gonna be super curious as to the name of my recipe, so here it is: this is a venison stew recipe. But you know what? It’s the same goddamn thing, so just make your stew and shut your face.
Bambi’s Mom Is Delicious
It’s just venison stew calm down
- 2-3 lbs of stew meat. I like ground but u can do chunks if u want.
- A drizzle of olive oil
- One medium onion diced chunky
- U can add some garlic if u want as well? Like maybe 2 cloves, minced.
- 3-4 ribs of the celery man, diced
- 3-4 carrots, sliced ‘n’ diced
- 4 large potatoes, diced chunky
- ½ bag of frozen peas (optional if ur me and hate peas)
- 1 bag frozen sweet corn
- 1 can of petite diced tomatoes with juice
- Whatever other veggies u want tbh I like some cauliflower in mine and some people are communists and add barley.
- A generous splash of Worcestershire Sauce (I’m told by my Brit friends that this is pronounced wooster-shire)
- 1-2 bay leaves (do not eat these pls)
- A teaspoon-ish of thyme
- Same for rosemary
- Probs about 2 teaspoons of salt, more if needed.
- A good sprinkle of pepper
- 4 cups of beef broth or water.
- Alright boys and girls, here we go, this is a long one. First things first, you’re gonna want to chop all your veggies beforehand, and probably cut up your stew meat if needed. The prep is the hardest part, otherwise it’s all “toss in pot, stir”.
- Now you’re going to want to brown ur meat. Use that lil drizzle of oil and get them chunks seared pretty good, because that meat flavor is what you want. If you need to, do it in batches.
- When ur meat is all good and seared, toss in that onion, carrots, celery, and the optional garlic. For once, garlic is optional. Sautee on lower heat till the onion is all soft and smells delightful.
- Now ur gonna want to add ur potatoes, salt, and beef broth. Bring it on up to a boil, and then drop it down low to a simmer. Cover that bad boy up for about 15 minutes and go have some scotch or something.
- When ur potatoes are soft (poke ‘em with a fork), ur gonna want to add in everything else: peas, corn, any other veggies, can of tomatoes, Worcestershire, bay leaves, thyme, rosemary, and pepper. And anything else I forgot.
- Once more bring it up then drop it low. (that’s up to boil, low to simmer)
- You will want to simmer it uncovered for a while. The longer the better, really. An hour is good, two is better.
- If u like a thick stew, take about a tablespoon of cornstarch, and a tiny little splash of water. Like, just enough water to make it pourable. Turn your fire back up to high so it’s at a boil, then stir in ur cornstarch water. Keep stirring till it’s all incorporated and back to a boil. Still want it thicker? (yeah u do) Just repeat the process till it’s the consistency u want.
- Serve that good shit all up with some good crusty bread or some cornbread if ur southern, and voila, ur good to go.