I looked up some soups and stews to get me through the final, terrible, cold and crappy days of winter. I found this stew on Je Mange la Ville and thought it would be great with venison chops instead of lamb. Because I have venison chops in the freezer. Thanks Kent! Be prepared to start this stew about 2 hours before you want to eat, as it has to… stew.
2 T. olive oil
1 package venison chops – cut into pieces
2 leeks – cleaned and sliced
1 package mushrooms – quartered
1/4 cup flour
4 T. unsalted butter (use the full amount as it’s needed to make the roux)
3/4 cup Guinness stout
1.5 cups beef stock
2 tomatoes – seeded and diced
2 parsnips – peeled and cut into pieces
3 skinny carrots – peeled and cut into pieces
1 large russet potato – peeled and cut into pieces
6 cloves garlic – peeled
1/2 cup peas – (I used frozen)
In a big soup pot, heat 1 T. oil and brown the venison on all sides. Once browned, take out and set aside. Toss in the leeks and mushrooms and saute until soft. Next, add the butter and melt it. Add flour and mix into a roux. Turn the heat down to low and cook for about 5 – 10 minutes. Whisk in the beer and stock. Add the tomatoes and venison and simmer for 1 1/2 hour, covered. Stir occasionally. It smells very good.
While simmering, combine the parsnips, carrots, potatoes, and garlic and toss with 1 T. oil, salt and pepper along with thyme. Roast in the oven on 400 degrees for 45 minutes. This also smells good.
Once the stew has cooked for 1 1/2 hours, add the vegetables and the peas. Stir together. Season with salt and pepper and cook for about 10 more minutes. Serve over egg noodles.
Notes: While this dish was great with the venison, I think using lamb would add to it. I think there is a different level in fats that changes the stew a little. This meal was NOT light on the carbohydrates though. Holy crap.
Servings: 6 servings