Are you looking for a delicious and warming dinner that’s both impressive and surprisingly easy to make? Look no further than this slow-cooked venison stew! This recipe transforms humble ingredients into a rich, flavorful, and comforting dish perfect for a chilly evening. It's a fantastic example of homemade cooking at its finest, showcasing the best of easy recipes and healthy meals all in one pot. This hearty stew is a welcome addition to your repertoire of quick dinner ideas.
Ingredients:
- 1.5 lbs venison stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sear the Venison: Season the venison cubes generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the venison in batches, ensuring not to overcrowd the pot. This step adds incredible depth of flavor. Set the browned venison aside.
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Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Make a Roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the stew.
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Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits. This is a key step for maximizing flavor!
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Simmer the Stew: Add the browned venison, thyme, rosemary, and bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the venison is very tender. The longer it simmers, the better the flavor develops!
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Add Potatoes and Peas: About 30 minutes before serving, add the potatoes to the stew. Continue to simmer until the potatoes are tender. Stir in the frozen peas during the last 5 minutes of cooking.
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Serve and Enjoy: Remove the bay leaf before serving. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot with crusty bread for dipping.
Cooking Tips for the Best Venison Stew:
- Choose the Right Cut: Venison stew meat is ideal for slow cooking because it's tougher and becomes incredibly tender with time.
- Don't Overcrowd the Pot: Browning the venison in batches ensures a good sear and prevents steaming.
- Low and Slow is Key: Patience is rewarded with a wonderfully tender and flavorful stew.
- Adjust Seasoning to Taste: Taste the stew before serving and add more salt, pepper, or herbs as needed.
Variations:
- Add Mushrooms: Incorporate sliced mushrooms with the other vegetables for an earthy flavor boost.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Root Vegetable Delight: Include parsnips, turnips, or sweet potatoes for added sweetness and texture.
- Hearty Grains: Stir in some pearl barley or farro during the last hour of cooking for a heartier stew.
Nutritional Information (per serving, approximate):
This will vary depending on specific ingredients and portion sizes. For a more precise calculation, use a nutrition calculator with the exact ingredients and amounts used. However, generally, you can expect this stew to be a good source of protein and fiber, relatively low in fat, depending on the venison cut.
This slow-cooked venison stew is a fantastic example of delicious dishes that are surprisingly easy to make. It’s a perfect recipe for busy weeknights or special occasions, guaranteed to impress your family and friends. Enjoy!