Venison or Beef Stew
Cozy up with a bowl of hearty and flavorful Venison or Beef Stew, the ultimate comfort food perfect for chilly nights or family gatherings. This rustic recipe combines tender, melt-in-your-mouth cubes of venison or beef with a medley of vibrant vegetables like carrots, potatoes, and celery, all simmered in a rich, wine-infused broth. Aromatic herbs like thyme and bay leaves elevate the depth of flavor, while a splash of red wine adds a touch of sophistication. Finished with a sprinkle of parsley and the sweetness of peas, this stew is as visually appealing as it is delicious. Whether served with crusty bread or ladled over creamy mashed potatoes, this stew promises to be a soul-warming favorite that's as easy to prepare as it is satisfying. Perfect for slow-cooking Sundays or weeknight indulgence, this dish is a must-try for lovers of hearty, home-cooked meals.
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Recipe Information
Ingredients
- 2 pounds venison or beef, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef or chicken stock
- 1 cup red wine
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the venison or beef cubes with salt, pepper, and toss them in flour to lightly coat.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, sear the meat on all sides until browned. Remove the browned meat and set it aside.
In the same pot, add the diced onion, carrots, potatoes, and celery. Sauté until the onions are soft and translucent, about 5-7 minutes.
Add the minced garlic and tomato paste, and cook for 1-2 minutes, stirring frequently to combine.
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the meat to the pot, and add the beef or chicken stock. Stir to combine.
Add the bay leaves and thyme sprigs, then bring the stew to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let simmer for 1.5 to 2 hours, stirring occasionally. The meat should become tender, and the flavors will meld together.
About 10 minutes before serving, stir in the frozen peas and allow them to heat through.
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped parsley, alongside crusty bread or over mashed potatoes if desired.
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 37.9 g | ||
| Protein | 274.3 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 8491 mg | 181% | |
*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.
