Autumn Stew

Name: Autumn Stew
Total time: 7200 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 12 ounces leftover venison roast (or beef); 14 ounces beef stock; 2 medium onions; 3 small turnips; 3 small to medium carrots; 4 ribs celery; 2 medium apples; 2 medium waxy potatoes; 1 1/2 cups blueberries; 2-3 Tablespoons Cinnamon; 2 teaspoons fresh ground allspice; 1 teaspoons fresh ground black pepper; Salt to taste

AntoniAAT @ant1

It's the time of year when the garden is pretty much finished, veg odds and ends are in the fridge and the end of last year's venison needs to come out of the freezer. (Hunting season has started; it's a sacred time of year around here!) This stew is an homage to early November. NOTE: You can use beef if you prefer. You can also use fresh stew meat and sear it to go into the recipe--and use the vegs and fruits, fresh or dried, that are available to you.

Saved

Ingredients

2 hours

4-6 servings

12 ouncesleftover venison roast (or beef)
14 ouncesbeef stock
2medium onions
3small turnips
3small to medium carrots
4ribs celery
2medium apples
2medium waxy potatoes
1 1/2 cupsblueberries
2-3 TablespoonsCinnamon
2 teaspoonsfresh ground allspice
1 teaspoonsfresh ground black pepper
Salt to taste

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Steps

2 hours

1

Clean, peel and roughly chop vegetables and apple
2

Place vegetables and apple in a good sized pot.
3

Add 1 cup of beef stock and a pinch of salt to the mixture.
NOTE: If you use leftover meat do not over salt the stew.
4

Place pot on a medium low flame. Add cinnamon, allspice and black pepper.
5

Stir and cover.
6

Roughly chop meat while vegs cook.
7

After vegs have started to soften (about 15 minutes) add remaining beef stock, the meat and blueberries.
8

Cover the pot and simmer over a low flame for 15 minutes.
9

Remove the lid, stir and simmer uncovered for another 15 minutes.
10

Taste and adjust seasonings as needed. (Mine needed a little umami, so I added a teaspoon of miso.)
11

I'm serving this with a mixed greens salad