Over the last month, there have been many new additions to my little kitchen that I’ve been waiting to share with you.
We got a few new plates for Christmas! We broke a few dinner plates over the last year. We had three plates left around October. I began to worry how we were going to have friends over for meals if we didn’t even own enough plates to eat said dinner on. I love having a full set again, even if they aren’t an exact match.
I also got a lovely, pre-seasoned, cast iron dutch oven as a Christmas gift. Actually, it’s what I used to cook this lovely stew. I love it as well! I’ve read through the instruction manual and am fairly confident I will be able to take care of it. Any tips for maintaining cast iron cookware?
Finally, I splurged after the holiday… but it’s totally worth it! A department store in the area is going out of business (actually, I think the final day was over the weekend). I went in looking for a potato masher. And once I found this small appliance, I completely forgot about the potato masher and contemplated a bigger purchase… a KitchenAid Stand Mixer! The pros: It was half price and worked. The cons: No package or instruction manual and there’s a missing screw, so the KitchenAid decal does not fasten to the front of the mixer. I’m pretty excited about this purchase and have already used it to make breakfast (potato pancakes) and am planning some banana bread for later this week.
- 2 teaspoons grapeseed oil, divided – approximate cost $0.10
- 220 grams (about 1/2 pound) bacon, chopped – approximate cost $3.00
- 575 grams (about 1 1/4 pounds) venison stewing meat (chopped into approximately 1/2 inch cubes) – approximate cost $12.00
- 5 small carrots, chopped into bite-sized pieces – approximate cost $2.00
- 1 large sweet onions, roughly chopped – approximate cost $0.75
- 5 cloves garlic, minced – approximate cost $0.75
- 220 grams (about 1/2 pound) crimini mushrooms, quartered – approximate cost $2.50
- 2 cups red wine (I used Catastrophe Red, made by Cattail Creek Winery) – approximate cost $6.00
- 4 cups beef broth – approximate cost $2.00
- 1 tablespoon dried rosemary – approximate cost $0.10
- 1 tablespoon dried thyme – approximate cost $0.10
- 1 156ml can of tomato paste – approximate cost $0.60
- 8 small potatoes, quartered (I used Klondike Gold Dust potatoes) – approximate cost $1.50
- 1 teaspoon sea salt – approximate cost $0.05
- Preheat a large pot over medium-high heat.
- Add the bacon and cook until crispy.
- Remove and set aside.
- Brown the venison meat
- Remove and set aside.
- Heat 1 teaspoon of grapeseed oil in a large pot.
- Add the onions and cook until they begin to soften and brown (about 5-7 minutes).
- Add the garlic and cook until fragrant (about 1 minute).
- Add the mushrooms and cook until browned (about 5 minutes).
- Add the bacon and venison back into the pot.
- Mix well.
- Add the carrots and mix in.
- Add the red wine, beef broth, rosemary, and thyme.
- Reduce the heat to medium-low.
- Cover and cook for at least 2 hours.
- Prepare the potatoes about half way through cooking the stew.
- Preheat the oven to 400 degrees Fahrenheit.
- Place the potato pieces in baking dish.
- Toss potatoes with 1 teaspoon of grapeseed oil and salt.
- Roast for about 40 minutes (or until potatoes are browned and tender).
- Stir the tomato paste into the stew, stirring constantly until it is mixed in.
- Add the potatoes and mix well.
- Serve immediately and enjoy!
Makes about 6 servings (approximate cost: $5.24 per serving).
Wednesday Link Parties
- Whole Foods Wednesday (hosted by Katie from This Chick Cooks)
- Cast Party Wednesday (hosted by Lady Behind the Curtain)
- Fresh Foods Wednesday (hosted by Kristy from Gastronomical Sovereignty)
- Allergy Free Wednesdays (hosted by Gluten Free Pantry, Real Food Allergy Free, The Tasty Alternative, Tessa The Domestic Diva, The Willing Cook, Gluten Freely Frugal, and Whole New Mom
- Whatcha’ Whipped Up Wednesday (hosted by DJ’s Sugar Shack)
- Wednesday Whatsits (hosted by White Lights on Wednesday)