Great White Hunter

Embark on a culinary adventure with the "Great White Hunter," a hearty and flavorful stew that transforms venison or beef into a rich, comforting dish perfect for any season. This recipe combines tender, seared meat with rustic vegetables like carrots, celery, and russet potatoes, all simmered in a robust red wine and beef broth infused with fresh rosemary and thyme. A hint of paprika and caramelized tomato paste elevate the stew with layers of depth and warmth. Thickened to perfection with a smooth flour slurry, this one-pot marvel is ideal for cozy gatherings or weeknight comfort food. Serve it with crusty bread or spooned over creamy mashed potatoes for a truly satisfying meal. Ready in just over two hours, this six-serving dish is your go-to for nourishing, crowd-pleasing fare.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds venison or beef stew meat
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 2 medium carrots
• 2 medium celery stalks
• 3 large russet potatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 whole bay leaves
• 1 sprig fresh rosemary
• 3 sprigs fresh thyme
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons flour
• 0.25 cup water
• 2 tablespoons parsley (optional)

Directions

Step 1

Begin by trimming any excess fat or sinew off the venison or beef stew meat, and cut into 1-inch cubes if necessary.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Season the meat with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then sear the cubes in batches until browned on all sides. Remove and set aside.

Step 4

Dice the yellow onion and mince the garlic. Slice the carrots and celery into 1/2-inch pieces, and peel the potatoes before cutting them into bite-sized chunks.

Step 5

Lower the heat to medium and add the onion to the pot. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute.

Step 6

Stir in the tomato paste and paprika, cooking for 2 minutes to caramelize slightly.

Step 7

Deglaze the pot by pouring in 1 cup of red wine, scraping up any browned bits on the bottom.

Step 8

Return the seared meat to the pot, along with the carrots, celery, potatoes, beef broth, bay leaves, rosemary, and thyme. Stir to combine, and bring to a simmer.

Step 9

Lower the heat, cover the pot, and let the stew cook gently for 90 minutes, stirring occasionally to prevent sticking.

Step 10

In a small bowl, whisk together the flour and water to form a smooth slurry. Gradually stir this into the stew to thicken it. Cook for another 15-20 minutes.

Step 11

Remove the bay leaves, rosemary, and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.

Step 12

Garnish with freshly chopped parsley (optional) and serve hot with crusty bread or over mashed potatoes.

Nutrition Facts

Serving size	3540.3 grams (3540.3g)

Amount per serving	% Daily Value*
Calories	3348

Total Fat 99.60g	128%
Saturated Fat 33.00g	165%
Polyunsaturated Fat 2.90g
Cholesterol 726mg	242%
Sodium 7935mg	345%
Total Carbohydrate 261.70g	95%
Dietary Fiber 27.60g	99%
Total Sugars 30.30g
Protein 290.40g	581%

Vitamin D 0IU	0%
Calcium 509mg	39%
Iron 47mg	261%
Potassium 10241mg	218%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 37.4%

Carbs: 33.7%