Red Wine-Braised Ostrich Stew

Red Wine-Braised Ostrich Stew

Serves: 4
Prep Time: 15 min
Cook Time: 2 hours

Ingredients:

• 2 lbs Superior Ostrich stew meat

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, smashed

• 2 tbsp tomato paste

• 2 cups dry red wine (Cabernet or Syrah work well)

• 2 cups beef or mushroom broth

• 2 bay leaves

• 1 tsp dried thyme

• Salt & black pepper to taste

• Optional: carrots, mushrooms, or potatoes for added heartiness

Instructions:

1. Sear the Meat:
   Heat olive oil in a Dutch oven or cast iron pot over medium-high heat. Pat the ostrich meat dry, season with salt and pepper, and sear in batches until browned. Set aside.

2. Build the Base:
   In the same pot, reduce heat to medium and add chopped onion. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking another 1–2 minutes.

3. Deglaze:
   Pour in the red wine, scraping up any browned bits from the bottom. Let simmer for 5 minutes.

4. Simmer Low & Slow:
   Return ostrich meat to the pot. Add broth, bay leaves, thyme, and additional salt and pepper if needed. Bring to a gentle simmer, then cover and cook on low heat for 1.5 to 2 hours, or until meat is tender.

5. Optional Add-ins:
   Add chopped carrots, mushrooms, or potatoes during the last 45 minutes if desired.

6. Serve:
   Remove bay leaves. Serve warm with mashed potatoes, polenta, or crusty bread.