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
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the thunderbird meat to the pot and cook until browned on all sides. Remove the meat from the pot and set aside.
- 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.
- 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.
- 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.
- Remove the bay leaf from the stew and adjust the seasoning with salt and black pepper, if needed.
- Serve the Thunderbird Stew hot, garnished with chopped fresh parsley.
