Ingredients

• 1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison)
• 4 large carrots, peeled and diced medium
• 2 large onions, peeled and diced medium
• 3 stalks celery, well scrubbed and diced medium
• 2 potatoes, peeled and diced medium
• 3 large tomatoes, diced medium
• 3 cloves garlic, chopped fine
• 1 bay leaf
• 1 quart beef stock
• 1 1/2 cups red wine (or beef stock)
• 1/2 cup all-purpose flour
• 4 ounces (1 stick) melted butter
• 2 tablespoons finely chopped fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary leaves
• Salt and pepper

Instructions

1. In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.