Country Style Venison Stew
Savor the heartwarming flavors of a rustic **Country Style Venison Stew**, a perfect blend of tender venison, hearty vegetables, and rich, savory broth. This comforting recipe highlights the lean, flavorful meat of venison, slow-simmered alongside potatoes, carrots, celery, and onions for a melt-in-your-mouth experience. A touch of garlic, fresh thyme, and bay leaves infuses earthy aromatics, while a splash of tomato paste deepens the broth's flavor. Ideal for chilly evenings, this stew is a one-pot wonder that brings the countryside to your table. Serve it steaming hot, garnished with fresh parsley for a deliciously inviting meal that the whole family will love. **Venison stew**, **hearty stew recipes**, and **rustic comfort food** are at the heart of this timeless dish!
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Recipe Information
Ingredients
- 1.5 pounds Venison
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 3 cloves Garlic
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 large Russet potatoes
- 5 sprigs Fresh thyme
- 2 Bay leaves
- 1 cup Frozen peas
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Trim any excess fat or sinew from the venison and cut it into 1-inch cubes.
In a bowl, mix together the flour, salt, and black pepper. Toss the venison cubes in the flour mixture until evenly coated.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the venison cubes until browned on all sides, about 5 minutes per batch. Remove the browned venison and set it aside.
Add the remaining 1 tablespoon of olive oil to the pot. Dice the onion, and chop the carrots and celery into bite-sized pieces. Mince the garlic. Sauté the onion, carrots, and celery for 5-7 minutes, or until softened. Add the garlic and cook for an additional minute until fragrant.
Stir in the beef broth and tomato paste, scraping the bottom of the pot to deglaze and release any browned bits. Return the seared venison to the pot.
Peel and chop the potatoes into 1-inch chunks. Add the potatoes to the pot along with the thyme sprigs and bay leaves.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally, until the venison and vegetables are tender.
About 10 minutes before the stew is done, stir in the frozen peas and allow them to cook through.
Remove the thyme sprigs and bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
