2lbsvenison or lamb neckor stew meat such as chuck, cut into large 1 oz pieces
1.5teaspoonskosher salt
½teaspoonfresh ground black pepper
3cupsred wine
1tablespoon All purpose flour
6ozFresh mushrooms
¼cupbrandy
1cupsgood meat or mushroom stock, or coffee
2teaspoonsfresh thymeor 1 teaspoon dried thyme
8ozyellow oniondiced ½ inch
2large cloves garlicminced or grated
1dried bay leaf
Cooking oilas needed, about ⅓ cup
Serving
Mashed kabocha squashmashed potatoes, or your favorite starch (see note)
Instructions
Marinating the meat
Season the meat with all over with salt and pepper in a container that can accommodate liquid completely immersing the meat. Pour the wine over the meat to cover, cover with a lid and refrigerate overnight and up to 2 days.
Building the stew
Drain the meat, reserving the wine, and pat it dry as best you can with paper towels, then pat it dry again, pressing down to get the chunks of meat dry.
In a dutch oven or similar vessel, heat half of the oil on high heat. Brown the meat well in the oil, working in batches if needed, adding the additional oil if you need. Remove the meat from the pan. If you're using fresh mushrooms, brown them now if you're using par-cooked mushrooms, add them with the wine.
When the meat is browned, add the onion and garlic to the pan, reduce the heat, cook for 2 minutes, then add the flour, stir, and cook for a few minutes more. Add the brandy to the pan and cook until the pan is nearly dry.
Add the wine and stock to the pot, along with the honey mushrooms, thyme and bay, cover, bring to a simmer, turn the heat to low and cook for 2 hours or until the meat is tender.
Allow the stew to cool, then refrigerate overnight for the best flavor before reheating. If it gets thick, thin it with a splash of water to adjust the consistency. If you want it thicker, simmer it uncovered until you like the consistency.
Finishing and serving
Reheat the stew, adding a splash of water or stock as needed to keep it nice and loose, it should not be too thick. Double check the seasoning for salt and pepper, adjust as needed, and serve.
Notes
Kabocha squash puree
To make a puree of kabocha squash as pictured, cut a kabocha squash in half, remove the seeds, then wrap in foil and bake, cut side down, at 350 F or until a knife can pierce the flesh. Scoop out the squash or cut away the skin, then puree in a food processor with plenty of unsalted butter and a good pinch of salt until smooth and delicious. You can reheat the puree in a covered pan in the oven or microwave.