Simple Venison Stew
This simple stew recipe is great for either venison or beef. It's a great mix of flavors for a delicious winter meal.
Equipment
- Dutch Oven
Ingredients
- 1 cup flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1½ lbs venison or beef stew meat cut in 1" cubes
- 4 tbsp butter
- 2 medium yellow onions chopped
- 5 cloves of garlic minced
- 1 cup red wine
- 1 quart beef stock
- 1½ tsp Worcestershire sauce
- 1 parsnip cut in 1" (bite-sized) pieces
- 2 turnips diced in large bite-sized pieces
- 4 carrots cut in 1" (bite-sized) pieces
- 5 stalks of celery cut in 1" (bite-sized) pieces
- 4 medium-sized potatoes
- 3 bay leaves
- 2 tsp thyme leaves
- salt and pepper to taste
Instructions
- In a medium mixing bowl, mix flour, 1 tsp of salt, ½ tsp black pepper, 1/2 tsp of sweet paprika. Pat the cubes of stew meat dry with a paper towel and toss in the flour mixture to coat.
- Melt 2 tablespoons of butter in the bottom of your dutch oven over medium heat and add half of the floured stew meat. Brown the meat on for a minute or two on each side then set aside on a plate. Add another tablespoon of butter to the pot and brown the other half of the meat and set aside.
- Add the rest of the butter and the chopped onion. Sautee for 2 to 3 minutes over medium heat then add the minced garlic and sautee for another minute.
- Carefully pour in the wine to deglaze the pot. Use your wooden spoon or spatula to scrape the bottom and give it a good stir. Cook on high for 1 to 2 minutes.
- Pour in the stock and Worchestershire sauce. Return the meat to the pot and add all of the vegetables, bay leaves, thyme, and salt and pepper to taste.
- Cover the pot and cook on low for 2 1/2 to 3 hours or until the vegetables are tender.
- Serve hot with bread.
Notes
This recipe works well in a crockpot as well. Simply follow steps 1 through 4 then add all the ingredients to the crockpot and cook on high for 4 hours or low for 8 hours.