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