Delicious and Simple Venison Stew Recipe

This Easy Venison Stew recipe is perfect for a cozy meal on a cold winter night. Made with tender venison meat and a variety of vegetables, this stew is both healthy and flavorful. The rich and savory broth is seasoned with herbs and spices, creating a delicious aroma that fills the house. With just a little bit of prep work, you can let this stew simmer and develop its flavors while you relax. Serve it with crusty bread or over mashed potatoes for a satisfying meal that will warm your soul.

Ingredients

• 2 pounds venison stew meat, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 cup mushrooms, sliced
• 4 cups beef broth
• 2 cups red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the venison stew meat and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
4. Add the sliced carrots, celery, and mushrooms to the pot. Stir and cook for a few minutes until the vegetables start to soften.
5. Return the venison stew meat to the pot, along with any juices that have accumulated.
6. Pour in the beef broth and red wine. Stir in the bay leaves, dried thyme, dried rosemary, salt, and pepper.
7. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours, or until the venison is tender.
8. In a small bowl, whisk together the all-purpose flour with a little bit of water to make a slurry. Slowly stir the slurry into the stew to thicken the broth.
9. Simmer for an additional 10-15 minutes, or until the stew has thickened to your desired consistency.
10. Serve the Easy Venison Stew hot, garnished with fresh chopped parsley.

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