The first few times I made this stew, it was based on a Moroccan recipe with prominent curry, turmeric and cinnamon flavors. Turns out that I don’t really care much for curry, turmeric and cinnamon, so the recipe eventually transitioned into the one below, resembling more of a traditional stew. If you like the aforementioned spices, add a pinch or two of each, and eat like a Moroccan.
Sweet Potato Stew
- 3 cups venison stew meat, cut into 1-inch pieces
- ¾ cup flour, seasoned with 2 teaspoons salt and 1 teaspoon pepper
- ¼ cup vegetable oil
- ½ cup dry red wine
- 1 ½ cups onion, diced
- 2 cups carrots, peeled and diced
- 1 cup bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ quarts beef or venison stock
- 1 bay leaf
- ¼ cup tomato paste
- 2 cups sweet potatoes, peeled and diced into 1-inch chunks
- 1 tablespoon fresh thyme leaves, minced (or substitute ¾ teaspoon dried thyme)
- 1 tablespoon sugar
- salt and pepper
- 6 cups warm cooked couscous
- chopped parsley for garnish
- In a large bowl, toss venison, flour, salt and pepper, and coat evenly. Heat 3 tablespoons oil in a large pot over medium-high heat. Add venison, and brown evenly. Remove venison from pot, and set aside.
- To the same pot, add wine and stir to deglaze pot. Add 2 more tablespoons oil and onion, carrots, bell pepper and garlic. Cook, while stirring occasionally, for 5 minutes. Return meat to the pot, add stock and bay leaf, and bring to a boil. Reduce heat to low and simmer, uncovered, for 45 to 60 minutes or until meat just starts to get tender.
- Add tomato paste, sweet potatoes, thyme and sugar. Simmer for another 15 to 20 minutes. When sweet potatoes are just cooked, season to taste with salt and pepper.
- To serve, spoon couscous into bowls, and ladle stew over. Sprinkle parsley on top.