Warm up on a chilly evening with this hearty Maine venison stew. Packed with tender chunks of venison, root vegetables, and flavorful herbs, this stew is the perfect comfort food. The rich flavors and wholesome ingredients make it a nutritious choice for a satisfying meal. Plus, it's easy to make, so even beginner cooks can enjoy the taste of this traditional American dish. Serve the Maine venison stew with fresh crusty bread for a complete and satisfying meal.
Ingredients
- 2 pounds venison, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 celery stalks, diced
- 4 cups beef or vegetable broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Directions
- In a large pot, heat the vegetable oil over medium heat. Add the venison cubes and brown them on all sides. Remove from the pot and set aside.
- In the same pot, add the diced onions and minced garlic. Cook until they turn translucent and fragrant.
- Add the carrots, potatoes, parsnips, and celery. Stir well to combine.
- Return the browned venison to the pot. Pour in the beef or vegetable broth and the red wine.
- Stir in the tomato paste, bay leaves, dried thyme, and dried rosemary. Season with salt and black pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 ½ - 2 hours, or until the venison is tender and the flavors have melded together.
- Remove the bay leaves before serving. Adjust the seasoning if needed.
- Serve the Maine venison stew hot with fresh crusty bread. Enjoy!
