Beef/Venison Stew (LL Bean Cookbook)

By á-1009

Ingredients

• 2 1/2 lb. beef or venison, cut into 1 1/2" cubes
• 1/2 cup flour
• 3 tbsp. paprika
• Salt and pepper to taste
• 4 tbsp. butter - divided
• 2 med. onions
• Green beans
• Peas
• Mushrooms
• Carrots
• Celery
• 1/2 cup sour cream
• 2 cloves garlic
• 1 tsp. marjoram
• 11 oz. tomato sauce or diced tom. or combination
• 1/2 cup red wine
• 16 oz. can beef broth

Preparation

Step 1

Shake meat cubes in bag with flour, 1 tbsp. paprika, salt, pepper. In Dutch oven melt 2 tbsp. butter and brown the coated venison - do in stages - (if you put too many at a time they will steam and not brown). Remove cubes to warm dish and in same Dutch oven melt 2 more tbsp. butter and saute veggies and garlic.
add 2 tbsp. paprika, marjoram, tomatoes and wine. Cover, cook on med. heat for 20 min. Add browned venison cubes and simmer over low heat for 1 1/2 - 2 hours or until meat is tender. Just before serving stir in sour cream.