Anna Flowers wrote, “Tennessee winter seems to be moving in early this year; chilly days get us all thinking about ways to “warm our bones.” I naturally thought of a Southern favorite… Stew. I figured it was high time I came up with a stew recipe. Viewing classic recipes on the World Wide Web, I combined elements I liked from several of those recipes! (Thanks Pioneer Woman and Cooks.com!) This recipe cooked a large pot full that looked like it was enough to feed an army! By the time my crew finished, we had maybe enough for two to eat the next day. Hope you find it as delicious as we did!”

Ingredients

  • 2 lbs. of Deer Meat, bite sized pieces (Or 3 bags of Flowers’ Back-strips cut into bite sized pieces)
  • 3 tbsp. Olive Oil
  • 1 tbsp. Butter
  • 1 Medium Onion, diced
  • 3 cloves Garlic, minced
  • 3 tbsp. Cooking Sherry or other cooking wine
  • 4 cups Beef Stock (or 4 cups Water + Beef Bouillon Cubes)
  • 3 cups of Chicken Broth (additional if needed)
  • 2 tbsp. Worcestershire Sauce
  • 2 tbsp. Ketchup
  • 4 tbsp. Flour
  • ½ tsp. Paprika
  • 1 tsp. House Seasoning
  • ½ tsp. Onion Powder
  • 1-1/2 tsp. Sugar
  • 2 TBS. Rotel (optional for extra kick)
  • 1 celery stalk, finely chopped
  • 2 cups carrots, chopped
  • 5 potatoes, diced

Directions

Heat oil and butter in a large pot over medium-high heat. Brown meat in 2 batches, setting aside in a bowl when brown. Add flour and house seasoning to the bowl. Toss the meat until coated, meat should look sticky once the flour gets wet.

Add diced onions to the pot. Stir and cook for 2 or 3 minutes until softened, then add garlic for an additional minute. Pour Cooking Sherry in pot, then add beef stock, Worcestershire, ketchup, paprika, and sugar. Add meat back into the pot. Stir to combine. Cover and simmer for 1-1/2 to 2 hours. (or you can place the stew in a crock pot for 4-5 hours.

Add carrots and potatoes, then cook for an additional 30 minutes. The carrots and potatoes should be completely covered with the broth. If it looks too dry add chicken broth or water. If the broth does not cook down, mix 3 TBS of Cornstarch with cold water until smooth, then add to the stew.

Serves: 8

*Flavors marry overnight! Tomorrow it will taste even better!