Ingredients
3 Tbsp olive oil
Salt & pepper
8 cups beef stock
3 large onions, thinly sliced
3 stalks celery, diced
6 carrots, peeled and diced
4 cloves garlic, peeled and minced
2 packages (10oz each) cremini mushrooms, thinly sliced
1 package (1 oz) dried perchini mushrooms processed into powder
4 sprigs fresh thyme
1 bottle (12 oz) stout beer
Parsley garnish
Instructions
1. Grab gun. Kill deer. Clean deer. Gather 3 pounds of meat, cut into 1" cubes.
2. Heat oil in skillet over medium-high heat. Season meat with salt & pepper. In 2 batches, brown beef on all sides taking care not to crowd meat. Meanwhile, in large saucepan, bring beef stock to a boil and reduce by half.
3. Remove beef and place in crock pot. Add reduced stock and remaining ingredients except parsley. Cover and cook on low 10 hours or high 6 hours. Garnish with parsley and serve.
No comments:
Post a Comment