Description
A rich and hearty venison stew that brings warmth and connection, featuring tender venison and vibrant vegetables.
Ingredients
Scale
- 1 lb. venison, diced with all sinew removed
- 1 Tbsp. olive oil
- 2 and 1/2 cups diced potatoes, skin left on (about 3 medium potatoes)
- 2 cups diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp. herbs de Provence
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1 15 oz. can diced tomatoes
- 4 cups unsalted beef stock or venison stock
- 3–4 dashes Worcestershire sauce
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil.
- Sauté the venison for 5-7 minutes, or until the edges start to brown. Remove from the pot and set aside.
- Reduce heat to medium and add diced potatoes, carrots, celery, and onion. Sauté the vegetables for about 8-10 minutes until they begin to soften.
- Add garlic, herbs de Provence, salt, and pepper. Cook for another minute before adding the diced tomatoes, broth, and Worcestershire sauce.
- Return the venison to the pot, stir well, and bring the stew to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 1-2 hours, or until the venison is tender.
Notes
For a thicker stew, add a bit of cornstarch mixed with water to the simmering liquid. Customize by adding mushrooms or greens like spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: venison stew, hearty stew, comfort food, family recipe, cold weather meal