Saturday, April 14, 2012

Dutch Oven Moose Cubed Steak Slow-Cook Veggie Pot

2 lbs. cubed moose steak (or use beef)
1 onion, rough chopped
Fennel Bulb and fronds, rough chop
6 large carrots, 1 1/2" cuts
4 or more potatoes, cut into fourths
2 tsp. minced garlic
4 sprigs thyme
3 TBSP parsley, chopped
2 cans beef gravy
1 cup marsala
*Mushroom buttons would be a good addition to this dish!

Lightly salt and pepper the cubed steak. Dredge in flour and brown in a large Dutch oven pot in oil on both sides. Remove meat from pan. Add the onion, fennel, carrots, potatoes, garlic, thyme, and parsley. Allow the browned part on the bottom to release and begin to soften.

Cut chopped steaks into large pieces. Add marsala to the veggies simmering on the stove. Add the moose/beef and the 2 cans of gravy. Remove from heat.

Preheat the oven to 300 degrees. Bake the Dutch oven for 2.5 hours or until vegetables are tender.

Serve this with sourdough bread or other Artisan Bread.

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