Finnish Reindeer Meat Stew
380kcal
Ingredients
- 2 pounds of boneless reindeer meat cut into bite-size pieces
- 2 tablespoons of vegetable oil
- 2 onions chopped
- 3 carrots peeled and chopped
- 3 celery stalks chopped
- 3 garlic cloves minced
- 4 cups of beef or reindeer broth
- 1 cup of red wine
- 1 tablespoon of tomato paste
- 2 bay leaves
- 2 teaspoons of dried thyme
- Salt and black pepper to taste
- 4 potatoes peeled and cut into bite-size pieces
- 1 cup of frozen peas
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- wooden spoon
- Measuring cups and spoons
- Ladle
- Potato peeler
Method
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the reindeer meat to the pot and cook until browned on all sides, about 5-7 minutes.
- Remove the meat from the pot and set aside.
- Add the onions, carrots, celery, and garlic to the pot and cook until the vegetables are soft, about 5 minutes.
- Add the broth, red wine, tomato paste, bay leaves, thyme, salt, and pepper to the pot and stir well.
- Return the reindeer meat to the pot and bring the stew to a boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for 1-2 hours or until the meat is tender.
- Add the potatoes to the pot and let the stew simmer for another 30 minutes or until the potatoes are cooked through.
- Add the frozen peas to the pot and let the stew simmer for another 5 minutes or until the peas are heated through.
- Remove the bay leaves from the pot and serve the reindeer stew hot with crusty bread.
Nutrition
Calories380kcalCarbohydrates26gProtein33gFat13gSaturated Fat4gCholesterol105mgSodium550mgPotassium1090mgFiber5gSugar6g