Troll Stew

All purpose flour
1 stick butter
3 pounds trimmed boneless troll chuck, cut into 1 1/2-inch cubes
2 red onions, chopped
6 large ripe tomatoes, skinned, quartered, then halved
3 cups dry red wine
2 14 1/2-ounce cans troll broth
1 tablespoon dark brown sugar
1 1/2 pounds Yukon gold potatoes, quartered
1 cup turnips, sliced
1 cup parsnips, sliced
1 cup zucchini, chunked
1 pound fresh portabella mushrooms, cut ends off of stems, slice stems and caps
3 tablespoons chopped fresh basil or 1 tablespoon dried
1 teaspoon nutmeg

Place flour in bowl. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 4 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in quartered/skinned tomatoes , then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then troll meat and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes, turnips and parsnips; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons basil, 1 teaspoon nutmeg; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. Serves 6.

(You skin a tomato just like you do a troll: lower slowly into boiling water, wait, lift, run under cold tap water, and slip the skin off.)