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Hearty Venison and Root Vegetable Stew
Prep: 25 minutes
Cook: 2 hours 30 minutes
Servings: 6
A Bowl of Rustic Comfort
When the air turns crisp, there's nothing better than a warming bowl of stew. This venison stew is the ultimate comfort food, transforming a humble cut of meat into a fork-tender, deeply flavorful meal that will warm you from the inside out.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 3 carrots, peeled and thickly sliced
- 3 celery stalks, chopped
- 2 parsnips, peeled and thickly sliced
- 8 oz cremini mushrooms, halved
- 4 cloves garlic, minced
- 1.5 cups dry red wine (like Cabernet Sauvignon)
- 4 cups beef or venison broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 lb baby potatoes, halved
Preparation
- In a large bowl, toss the venison cubes with the flour, salt, and pepper until evenly coated.
- Chop all the vegetables: onion, carrots, celery, parsnips, mushrooms, and garlic. Halve the potatoes.
Cooking
- In a large Dutch oven or heavy pot, heat 2 tbsp of olive oil over medium-high heat. Brown the venison in batches, being careful not to crowd the pan. Transfer the browned meat to a plate.
- Add the remaining 1 tbsp of olive oil to the pot. Sauté the onion, carrots, celery, and parsnips for 5-7 minutes until they begin to soften.
- Add the mushrooms and cook for another 5 minutes until they release their moisture and start to brown. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any browned bits. Bring to a simmer and cook for 3 minutes, allowing the wine to reduce slightly.
- Stir in the beef broth, diced tomatoes, tomato paste, bay leaves, and dried thyme. Return the browned venison to the pot.
- Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
- Add the halved baby potatoes to the pot. Cover and continue to simmer for another 45-60 minutes, or until the venison and potatoes are fork-tender.
- Remove the bay leaves before serving.
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