Venison or Beef Country Style Stew
Warm up your kitchen with this hearty and flavorful Venison or Beef Country Style Stew, a comforting classic that’s perfect for chilly days. This slow-simmered stew features tender chunks of venison or beef, seared to perfection and combined with wholesome root vegetables like carrots, celery, and potatoes. Enriched with aromatic garlic, onions, and fresh thyme, and infused with a savory blend of beef broth, tomato paste, and a splash of Worcestershire sauce, every spoonful of this rustic stew bursts with depth of flavor. A hint of sweetness from peas and a garnish of fresh parsley bring a bright finish to this timeless dish. Ideal for both family dinners and cozy gatherings, this one-pot meal is as satisfying as it is easy to make. Perfect for keywords like "comfort food," "beef stew recipe," "hearty venison stew," and "one-pot dinners," this recipe is a delicious nod to classic country cooking.
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Recipe Information
Ingredients
- 2 pounds venison or beef stew meat
- 0.25 cups all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced into chunks
- 2 celery stalks, chopped
- 3 russet potatoes, peeled and diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Combine flour, salt, and black pepper in a large mixing bowl. Toss the venison or beef stew meat in the flour mixture until evenly coated.
Heat olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Sear the meat in batches until browned on all sides, about 3–4 minutes per batch. Transfer browned meat to a plate and set aside.
In the same pot, add the diced onion. Sauté for 3–4 minutes until softened, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring frequently.
Return the browned meat to the pot. Pour in the beef broth, then add the tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 to 2 hours, or until the meat and vegetables are tender.
During the last 10 minutes of cooking, stir in the frozen peas.
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 8239 mg | 358% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 39.8 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 8012 mg | 170% | |
*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.
