Christmas recipes-“Reindeer” Stew

“Reindeer” Stew
Submitted by Kit Parker, Diocesan Director of the Office of Stewardship and Development

   “This fractured fairytale recipe dates from when our now 28-year-old, Patrick, was five. We had planned a busy Christmas Eve day and decided a stew would be a good choice for dinner because of its flexibility. We gathered for dinner following the children’s Mass and, while Patrick wasn’t looking, I dropped a maraschino cherry in his bowl. When he turned around I said, ‘Looks like you got Rudolph!’ He popped it in his mouth and started humming ‘Rudolph the Red-Nosed Reindeer’ with a big grin on his face. (He inherited the family gene for a slightly warped sense of humor.) Since then, we have had ‘Reindeer’ Stew each Christmas Eve — everyone gets a cherry in their bowl and sings a few lines of ‘Rudolph.’”

2 lbs lean stew beef (have never tried actual reindeer, but if you are adventurous…)
Flour to coat
Oil for browning
1 medium onion, chopped
3 cloves garlic, chopped
½ cup dry red wine
8 oz Spicy V-8 Juice
4 cups beef broth (adjust to make sure meat is covered)
4 potatoes, peeled and cut
3 carrots, cut
6 maraschino cherries

1. Heat oil in a Dutch oven or other heavy-bottomed pot.
2. Dredge beef in flour, season with salt and pepper and brown in oil.
3. Add onion and cook until nearly browned.
4. Add garlic and sauté another minute.
5. Add wine and scrape up the good bits on the bottom. Cook until reduced by half.
6. Add juice and beef broth, bring to a boil, reduce heat to simmer and cook for 2 hours.
7. Add vegetables and cook until tender.
8. Serve with a crusty bread and salad. Add a cherry to the top of each serving and start singing.

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