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Classic Hearty Venison & Root Vegetable Stew
Prep: 30 minutes
Cook: 2 hours 30 minutes
Servings: 6
The Ultimate Comfort in a Bowl
Embrace the rustic charm of the wilderness with this classic hearty venison stew. This recipe brings together tender chunks of wild venison, slow-cooked to perfection with an abundance of vibrant root vegetables in a rich, savory broth. It's a taste of the wild that warms you from the inside out, making it an ideal venison stew recipe for family gatherings.
Materials
- 2 lbs venison stew meat, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 4 medium potatoes, peeled and cut into large chunks
- 4 cups beef broth
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Preparation
- Pat the venison cubes dry with paper towels. Season generously with salt and pepper.
- Dredge the venison in flour, shaking off any excess.
- Chop all vegetables to desired stew size.
Cooking
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the venison in batches until browned on all sides. Remove venison and set aside.
- Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
- Stir in the tomato paste and cook for 1 minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.
- Return the venison to the pot. Add the beef broth, bay leaves, and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add the potato chunks to the stew. Stir well, cover, and continue to simmer for another 1 hour to 1 hour 30 minutes, or until venison is fork-tender and vegetables are cooked through.
- Remove bay leaves before serving. Taste and adjust seasoning if needed.
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