2 tbsp. duck fat or vegetable oil
2 tbsp flour
2 lb. venison cubed into 1 inch pieces (beef chuck may be substituted instead)
1 tbsp. extra-virgin olive oil
1 onion, chopped
3 carrots, peeled, and cut in quarters
2 cups chopped mushrooms
5 sprigs fresh thyme
2 sprigs fresh sage
Freshly ground black pepper
3 cloves garlic, minced
1/4 cup tomato paste
6 cup beef broth
1 cup red wine
1 tbsp. Worcestershire sauce
1 tsp. dried thyme
2 bay leaves
1 lb. baby potatoes, halved
freshly chopped parsley
In a large dutch oven (or pot), over medium heat, heat oil. Add beef and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley befor serving.
You'll Be Making Tuscan Tortellini Soup All Fall
by Delish US
Delish: Eat Like Every Day's the Weekend
LENA ABRAHAM Food EditorLena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.