Italian-style Braised Horsemeat Stew

Ingredients

• 1.5 kg (3.3 lbs) horsemeat, cut into chunks 1.5 kg (3.3 lbs) horsemeat, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 65g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the horsemeat chunks and brown them on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomato paste and cook for a minute to enhance its flavor.
4. 4.
   Return the horsemeat to the pot and add the crushed tomatoes, red wine, beef or vegetable broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2-3 hours, or until the horsemeat is tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed and remove the bay leaves before serving.
7. 7.
   Serve the Italian-style Braised Horsemeat Stew hot with polenta or mashed potatoes.

Treat your ingredients with care...

• Horsemeat — Marinating the horsemeat for a few hours or overnight in a mixture of red wine, olive oil, garlic, and herbs can enhance its tenderness and flavor.

Tips & Tricks

• If horsemeat is not available or not to your preference, you can substitute it with beef or veal.
• For a richer flavor, you can add a splash of balsamic vinegar to the stew during the cooking process.
• To save time, you can use a pressure cooker to reduce the cooking time.

Serving advice

Italian-style Braised Horsemeat Stew is best served hot, allowing the flavors to fully develop. Serve it with a side of creamy polenta or mashed potatoes to soak up the delicious sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley or basil leaves to add a pop of color. Serve it in a deep bowl or on a plate, allowing the thick sauce to surround the tender chunks of horsemeat.