Slow Cooked Thunderbird Stew

This slow cooked Thunderbird Stew recipe is a hearty and flavorful dish that combines tender meat, vegetables, and aromatic spices. Made with succulent pieces of thunderbird meat, this stew is perfect for a cozy dinner on a chilly evening. The long cooking time allows the flavors to meld together and creates a rich and comforting dish that will satisfy your appetite. Serve the Thunderbird Stew with warm crusty bread or over a bed of rice for a complete meal.

Ingredients

• 2 pounds thunderbird meat, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish

Directions

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the thunderbird meat to the pot and cook until browned on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add the diced onion, minced garlic, carrots, celery, and bell pepper. Cook until the vegetables are slightly softened, about 5 minutes.
4. Return the browned thunderbird meat to the pot and add the diced tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
5. Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2 hours, or until the thunderbird meat is tender.
6. Remove the bay leaf from the stew and adjust the seasoning with salt and black pepper, if needed.
7. Serve the Thunderbird Stew hot, garnished with chopped fresh parsley.

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