Serves: 4
Total Calories: 433

2 pounds elk, venison or beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
2 to 4 cloves garlic, minced
1 onion, chopped
4 ribs celery, chopped
2 to 3 carrots, chopped
6 red potatoes, cubed
1 cup black-eyed pea
1 1/2 cups okra, chopped
2 sprigs fresh thyme, chopped
1 cup red wine
2 cups beef broth
salt, pepper, seasonings
1/2 cup cold water
1/4 cup cornstarch
hot pepper sauce, to taste, optional

In a 14-inch or 14-inch deep Dutch oven, heat oil and brown meat. Add garlic and onion and cook until tender. Add celery carrots, potatoes, black-eyed peas, okra, thyme, red wine, broth, and seasonings. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed, mix water and cornstarch together until smooth and add to stew to thicken. Can add hot sauce just before serving, for a little zing, if desired.

Nutritional Facts:

Serves: 4
Total Calories: 433
Calories from Fat: 68

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Basque Red Bean Soup
Beet Soup
Bina's Minestrone Soup
Cabbage And Potato Soup
Cathy's Black Bean Soup
Classic Green Chili Stew
Czech Mushroom And Barley Soup
French Onion Soup
Jane's Taco Soup
Peanut Soup
Pozolé
Russian Fish Soup
Sauerkraut Soup
Southern Beef Stew
Traditional Irish Stew
Tri-Cities Rod & Gun Club Fish Chowder
Vegetarian Stew
Willie's Green Chili