Description
A rich and satisfying venison stew, perfect for a cold evening.
Ingredients
Scale
- 2 lbs venison, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/4 tsp salt
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 lb potatoes, peeled and cubed
Instructions
- Pat the venison dry and season with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the venison in batches, then remove and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic, thyme, and rosemary and cook for 1 minute more until fragrant.
- In a small bowl, whisk together the tomato paste and flour until smooth. Stir this mixture into the vegetables.
- Gradually whisk in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the venison to the pot. Bring to a simmer, then reduce heat, cover, and cook for 1.5 to 2 hours, or until the venison is tender.
- Add the potatoes and cook for another 20-30 minutes, or until tender.
- Adjust seasoning if needed before serving.
Notes
- For a thicker stew, you can simmer it uncovered for the last 30 minutes of cooking.
- Serve with crusty bread for dipping.
- Prep Time: 25 min
- Cook Time: 2 hr 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: venison stew, game stew, hearty stew, beef broth, red wine, slow cooker, comfort food