Venison or Beef Casserole
Warm, hearty, and bursting with rustic flavors, this Venison or Beef Casserole is the ultimate comfort food for any season. Tender chunks of venison or beef are braised to perfection in a rich sauce made with earthy red wine, robust beef stock, and aromatic herbs like thyme and bay leaf. Vibrant carrots, creamy potatoes, and celery add texture and depth, while a touch of tomato paste and butter enrich the final dish. Slow-cooked in the oven for tender, melt-in-your-mouth results, this casserole is a true one-pot wonder that’s perfect for cozy family dinners or entertaining guests. Pair it with crusty bread to soak up the flavorful sauce, and enjoy a meal that’s hearty, wholesome, and incredibly satisfying.
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Recipe Information
Ingredients
- 600 grams venison or beef stew meat
- 2 tablespoons plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 250 milliliters red wine
- 500 milliliters beef stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 medium potatoes, peeled and quartered
- 1 tablespoon butter
Instructions
Preheat your oven to 160°C (320°F).
Pat the venison or beef stew meat dry with a paper towel. In a bowl, toss the meat with flour, salt, and black pepper until evenly coated.
Heat 2 tablespoons of olive oil in a large ovenproof casserole dish over medium-high heat. Sear the meat in batches until browned on all sides. Remove the meat and set it aside.
In the same dish, lower the heat to medium and add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional minute. Stir in the tomato paste and cook for 1-2 minutes to remove rawness.
Pour in the red wine and deglaze the bottom of the dish by scraping up any browned bits. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
Return the seared meat to the dish. Add the beef stock, bay leaf, and fresh thyme. Stir to combine.
Add the potatoes to the dish, submerging them slightly into the liquid.
Cover the dish with a lid and transfer it to the preheated oven. Let it bake for 2 hours, or until the meat and potatoes are tender.
Once done, remove the bay leaf and thyme sprigs. Stir 1 tablespoon of butter into the sauce to enrich it, and adjust seasoning with additional salt and pepper if needed.
Serve the casserole hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 25.3 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6354 mg | 135% | |
*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.
