Beef Stew Ala Dean Ramsey Recipes

VENISON STEW ALA DEAN RAMSEY

Steps:

• Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.
• In a skillet, heat the olive oil over medium-high heat.
• In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.
• In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.
• Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.