Savory Wildebeest Stew

local_grocery_store Ingredients

• 1.5 pounds wildebeest meat, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 bay leaves
• 1 teaspoon thyme, dried
• 1 teaspoon rosemary, dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 2 tablespoons parsley, chopped, for garnish

restaurant_menu Method

1. 1.Heat olive oil in a large pot over medium heat.
2. 2.Add the wildebeest meat and cook until browned on all sides. Remove from the pot and set aside.
3. 3.In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
4. 4.Stir in the tomato paste and cook for 1 minute.
5. 5.Pour in the red wine and simmer for 5 minutes, scraping the bottom of the pot to release any browned bits.
6. 6.Return the wildebeest meat to the pot and add the beef broth, bay leaves, thyme, rosemary, salt, and black pepper.
7. 7.Bring the stew to a boil, then reduce heat to low and cover. Simmer for 2 hours, or until the meat is tender.
8. 8.Remove the bay leaves and adjust the seasoning if needed.
9. 9.Serve the wildebeest stew hot, garnished with chopped parsley.
10. 10.Enjoy your wild and delicious meal!

lightbulb_outline Tips

• chevron_rightFor a richer flavor, marinate the wildebeest meat in red wine overnight before cooking.
• chevron_rightServe the stew with crusty bread or mashed potatoes to soak up the delicious sauce.
• chevron_rightFeel free to add your favorite vegetables to the stew for extra flavor and nutrition.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.