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
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the venison stew meat and cook until browned on all sides. Remove from the pot and set aside.
- In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
- Add the sliced carrots, celery, and mushrooms to the pot. Stir and cook for a few minutes until the vegetables start to soften.
- Return the venison stew meat to the pot, along with any juices that have accumulated.
- Pour in the beef broth and red wine. Stir in the bay leaves, dried thyme, dried rosemary, salt, and pepper.
- 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.
- 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.
- Simmer for an additional 10-15 minutes, or until the stew has thickened to your desired consistency.
- Serve the Easy Venison Stew hot, garnished with fresh chopped parsley.
