The weather here in the Deep South has finally turned COLD! Well, cold for Louisiana anyway. Yesterday the highs were in the 30s and Thursday morning it was only 18. That’s pretty chilly for here and pretty early for our cold temps. Cold weather requires comfort food and one of our favorites is a good filling STEW. Lucky for me it is also this month’s Theme for Let’s Lunch.My go-to stew is made with Beef and Venison. My husband hunts so we always have plenty of game in the freezer.

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I’m not going to give you specific amounts of the ingredients. They are always changing when I make it. But basically, they include:

    Beef – any cut will do – in bite sized chunks
    Venison – ditto but you could sub out some pork or just use all beef
    Peeled and chopped potatoes – I usually use russet but sometimes I add in some red
    Peeled and chopped carrots
    Chopped onions
    Chopped celery
    Chopped garlic
    Beef and/or vegetable stock
    Canola oil
    Red wine
    Bay leaves
    Flour
    Salt and Pepper

Heat a large pot and add the oil when hot. Season the meat and shake with seasoned flour. Add to the oil and brown well. Add in the onions, garlic, celery and brown until soft.
Add stock – amount depends on how much stew you are making – throw in the bay leaves/leaf, red wine, and cook meat until almost tender. You may need to add more stock as the meat is cooking because it will thicken as it cooks.
Right before the meat is done add in the carrots and potatoes. Cook until veggies are tender.
Remove the bay and, if necessary, thicken with either a roux or a flour slurry.
Serve over rice.

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Warm and filling. Comfort food.