Black Boudin Stew
A rich and flavorful stew made with dark meat and a hint of noir spice.
Ingredients
- ●1 pound Boudin Noirpreferably freshly made
- ●2 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Mushroomssliced
- ●1 cup Red Winefull-bodied
- ●2 cups Beef Brothlow-sodium
- ●2 sprigs Thymefresh
- ●2 Bay Leavesfresh
- ●to taste Saltpreferably sea salt
- ●to taste Black Pepper
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the boudin noir and cook until browned, about 5 minutes.
- 3
Remove the boudin from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
- 5
Add the mushrooms to the pot and cook until they release their liquid and start to brown, about 5 minutes.
- 6
Add the red wine to the pot and cook until it has reduced by half, about 2 minutes.
- 7
Add the beef broth, thyme, and bay leaves to the pot.
- 8
Return the boudin noir to the pot and bring the stew to a boil.
- 9
Reduce the heat to low and simmer, covered, for 20 minutes.
- 10
Season the stew with salt and black pepper to taste.