Stew Perfection?

Elkaddict

Well-Known Member
During this Covid craziness, I’ve been trying different recipes. This one is easy and everyone has loved it. The wife and I cook a batch nearly every week.

2.5 to 3lb roast (generally use a cheap Wally World Chuck Roast). Throw in a crock pot with enough water to cover. Add 2 packets of ranch dressing and half a bottle of A1. If I’m a lil short on AI, the addition of Worcestershire sauce or Heinz 57 works. I cook until the the meat is cooked through then dice into chunks(you can skip this and shred it when ready to serve). I then add baby carrots, two table spoons of minced garlic, onions, baby potatoes and sweet corn. Add enough liquid to cover everything (including the meat you’ve put back into the crockpot). Cook until the spuds are done, then add a couple brown gravy packets. Depending on the amount of liquid, you might need to thicken with additional cornstarch. I then add plenty of fresh ground black pepper. Eats really well with hot biscuits or toasted sourdough bread.

Let’s hear your recipes....I’m always looking for additional ideas/variations.
 
The next deer you shoot, remove the shanks whole. Salt and pepper the shanks and brown them in a shallow braising pan. Remove. Add a whole onion sliced thin, and an entire head of peeled whole garlic cloves and cook to soften. Deglaze with a good splash of red wine (cook off the alcohol). Return the shanks to the pan and cover half way with stock (venison works well) and bring to a boil. Add herbs such as rosemary, thyme and bay leaves, cover and place in a 300 degree oven for 3-4 hours. When the meat is fork tender, move the pan to the stovetop and set shanks aside to cool. Reduce liquids in the pan while the shanks cool until you can shred the meat. Return the meat to the liquid and continue to reduce to your desired thickness. Serve over mashed potatoes. The marrow from the shanks makes the sauce the richest you will have ever had.
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Holy Cow!!! That shank cook looks righteous! I'm seeing more and more guys on the local forum I frequent that are cooking the shanks.
 
During this Covid craziness, I’ve been trying different recipes. This one is easy and everyone has loved it. The wife and I cook a batch nearly every week.

2.5 to 3lb roast (generally use a cheap Wally World Chuck Roast). Throw in a crock pot with enough water to cover. Add 2 packets of ranch dressing and half a bottle of A1. If I’m a lil short on AI, the addition of Worcestershire sauce or Heinz 57 works. I cook until the the meat is cooked through then dice into chunks(you can skip this and shred it when ready to serve). I then add baby carrots, two table spoons of minced garlic, onions, baby potatoes and sweet corn. Add enough liquid to cover everything (including the meat you’ve put back into the crockpot). Cook until the spuds are done, then add a couple brown gravy packets. Depending on the amount of liquid, you might need to thicken with additional cornstarch. I then add plenty of fresh ground black pepper. Eats really well with hot biscuits or toasted sourdough bread.

Let’s hear your recipes....I’m always looking for additional ideas/variations.
Elk - Beef/venison stew is a staple for us in the winter, served with cornbread and southern style slaw. Here's my go to recipe for stew:
  • Chuck or venison roast cut up into stew meat size chunks and browned in skillet until brown and a lil caramelized on all sides. Place browned meat in a crock pot covered with beef broth. I use beef broth in place of water.
  • Deglaze skillet with a lil red wine and add contents to crock pot.
  • 1 med to large yellow onion diced. I prefer the onions diced rather than in large chunks in stew. Just a personal preference.
  • Several cloves of minced garlic. I like to soften in a skillet with a lil oil before adding to crock pot.
  • Couple stalks of diced celery.
  • Potatoes cut into spoon size chunks.
  • Carrots cut into spoon size chunks.
  • Rosemary and thyme to your liking along with s few splashes of worcestershire sauce and hot sauce.
  • Salt and pepper.
Let that baby go all day in a crock pot and then a couple hours before serving, thicken with flour or corn starch to your liking, or as you mentioned, add a couple packs of the brown gravy mix to thicken.

This guy on YouTube does it about as well as I've seen:
 
Holy Cow!!! That shank cook looks righteous! I'm seeing more and more guys on the local forum I frequent that are cooking the shanks.

It is shocking to see the transformation that a few hours of low and slow can pull off. I haven’t ground a shank in several years now. Probably never will again. This is also the dish I feed to folks who aren’t sure about venison. Who’d have thought the lowly shank could be so damn good.


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Thanks for the video TC, I always learn something. Looks like I need to try browning meat and deglaze the pan for more flavor.

You can technically deglaze with any liquid to include water, but using broth or wine just adds a layer of flavor. Plus it gives you a reason to sip on a nice glass while you cook since it’s already open!


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You can technically deglaze with any liquid to include water, but using broth or wine just adds a layer of flavor. Plus it gives you a reason to sip on a nice glass while you cook since it’s already open!
Can you deglaze with beer?

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