I hope everybody had a nice Thanksgiving! We had a great time with Roy’s folks and our friend, Jill, along with a couple of doggies who laid by the table hoping some scraps would come their way…and they did.
The week leading up to Thanksgiving, Roy and I ate this antelope stew every single day. To state the obvious, we made A LOT of stew. It’s a good thing it was so tasty! Although, we will probably make a smaller batch next time or freeze half of it for an easy dinner in the future.
This stew is incredibly easy to make. It uses basic ingredients that tend to be kitchen staples, so for us, it’s an ideal one to make at the last minute (except for the fact that it’s best to marinate the meat for at least a little bit) or when we just don’t feel like going to the grocery store.
Not only is this stew easy to make, but it is also filling, which as I’ve mentioned earlier, is important!
Easy, inexpensive, filling, tasty, AND healthy…what more can you want in a stew?!?!
- ½ cup red wine (we used a cabernet sauvignon)
- ¼ cup olive oil
- 2 garlic cloves
- 3 Tbsp Worcestershire sauce
- 1 large antelope rump roast
- 4 celery stalks, chopped
- 1½ yellow onions, diced
- 3 garlic cloves, minced
- 4 cups sliced/chopped carrots
- 5 cups chopped potatoes
- 2 Tbsp tomato paste
- 8 oz can tomato sauce
- 3 bay leaves
- ½ tsp thyme
- ¼ tsp white pepper
- ½ tsp rosemary
- 1 tsp kosher salt
- 1 tsp black pepper
- Dash of all spice
- 4-5 cups beef broth (as you reheat it for leftovers, you'll probably need to add more water/broth)
- Cut antelope meat into bite sized pieces
- Marinate meat for at least 1 hour
- Brown antelope meat with marinade juices
- Add onions, celery, and garlic and saute until onions/celery have softened
- Add spices (except bay leaves) and let flavors blend for a minute
- Add carrots, potatoes, tomato paste and sauce, and beef broth and stir until paste has dissolved
- Add bay leaves
- Simmer until potatoes and carrots are soft