Crow Meat Stew with Root Vegetables

local_grocery_store Ingredients

• 1 lb crow meat, cut into 1-inch cubes
• 4 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 celery root, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp thyme, chopped
• 4 cups chicken broth

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the crow meat and cook until browned on all sides, about 5 minutes.
2. 2.Add the chopped vegetables, garlic, bay leaves, and thyme to the pot. Cook for 5-7 minutes, until the vegetables are slightly softened.
3. 3.Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 2-2.5 hours, until the meat is tender and the vegetables are cooked through.
4. 4.Remove the bay leaves and season with salt and pepper to taste.
5. 5.Serve hot with crusty bread.

lightbulb_outline Tips

• chevron_rightIf you can't find crow meat, you can substitute with chicken or beef.
• chevron_rightFeel free to add other root vegetables like turnips or rutabagas.
• chevron_rightFor a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last 10 minutes of cooking.