Hearty Venison Stew
Venison stew is the ultimate cold weather comfort food that is both full of flavor and easy to make! Venison, potatoes and carrots are slow cooked in a rich red wine sauce until the venison is fork tender and the vegetables are perfectly cooked.
Ingredients
- 3 tablespoons olive oil
- 2 pounds venison roast, cut into 1-2" chunks
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 cups beef broth
- 2 cups water
- ½ teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons granulated sugar
- 2 bay leaves
- 1 pound potatoes, cut into 1-2" chunks (about 3 potatoes)
- 1 pound large carrots, cut into 1-2" chunks (about 3 carrots)
- 1 cup frozen peas
Instructions
- In a large dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add half the venison and sear about 5 minutes, until nicely browned, flipping the venison over halfway through. Remove to a plate. Add another tablespoon of olive oil and remaining venison the the pot and repeat; remove to the plate.
- To the same pot, add the onion and remaining tablespoon of olive oil. Cook about 5 minutes, or until soft. Stir in the garlic and tomato paste, and cook for 1 minute. Add back in the venison with its juices, sprinkle with flour and mix together.
- Pour in the red wine, balsamic vinegar and Worcestershire, scraping the brown bits from the bottom of the pot - this is where the flavor is at! Then add in the broth, water, thyme, salt, pepper, sugar and bay leaves.
- Preheat the oven to 350 degrees F. Cover the pot with a lid and transfer to the oven for 1 hour and 30 minutes. If your pot isn't oven safe, transfer the stew to an oven-safe dish and cover. Alternatively, cook the stew for the same amount of time on the stove over low.
- Add the potatoes and carrots, cover and place back in the oven. Continue to cook about another 1 hour and 30 minutes, or until the vegetables and venison are tender. Mix in the peas and remove the bay leaves.
- Serve warm with crusty bread!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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