Venison Stew

Venison Stew with Root Vegetables

A hearty venison stew filled with tender meat, carrots, and potatoes simmered in a rich, flavorful broth.

• Prep Time
  30 Minutes
• Cook Time
  120 Minutes
• Total Time
  150 Minutes
• Serves
  6 People
• Calories
  500 kcal

Ingredients

• 2 lbs venison, cubed
• 2 cups carrots, chopped
• 2 cups potatoes, diced
• 1 large onion, chopped
• 3 cups beef stock
• 1 cup red wine
• 2 tbsp tomato paste
• 3 tbsp flour
• 3 tbsp vegetable oil
• 2 tsp rosemary
• 2 tsp thyme
• Salt and pepper to taste

Instructions

1. Coat venison cubes in flour, then sear in hot oil until browned. Set aside.
2. Sauté onions until translucent. Stir in tomato paste and cook for 1 minute.
3. Deglaze the pot with red wine and let it reduce slightly.
4. Add venison back to the pot along with beef stock, rosemary, and thyme. Simmer covered for 1 hour.
5. Add carrots and potatoes, then simmer for an additional 45 minutes or until vegetables are tender.
6. Adjust seasoning with salt and pepper before serving.