2 pounds boneless stew meat (beef, venison, or antelope), cubed
1 cup pork belly, bacon (optional)**
2 Tablespoons flour or equivalent
3 teaspoons salt
1/2 teaspoon black pepper
1 onion, finely chopped
1 stalk celery, chopped (optional)
16oz red wine
16oz bone broth or beef stock
2-4 Tablespoons tomato paste
2 cups mushrooms
2 bay leaves
1 teaspoon thyme
2 garlic cloves, minced
1-2 cups carrot
3 medium yukon gold (waialua) potatoes
Flat leaf parsley or carrot tops, chopped for garnish
**use 2 Tablespoons butter, ghee or lard if omitting bacon.
Directions: In a medium bowl season stew meat with salt and pepper. Heat a large pot or dutch oven over medium high heat. Cook pork belly or bacon until fat renders. Add half of the meat and cook until browned. Once browned add remaining meat and continue to brown while scrapping the brown bits from the bottom of the pan.
Add remaining ingredients except carrots and potatoes and simmer on low heat with lid on for about 2 hours, stirring occasionally. Add potatoes and carrots and cook until meat and vegetables are tender. Garnish with carrot tops or parsley.
Bourguignon (Red Wine & Mushroom Stew)
This is my simple rendition of a French classic. Using high fat bone broth, pork belly, bacon, ghee, or lard will help to add necessary fat if using wild game like our venison or antelope. Serves 4-6.