Description
A heartwarming venison stew that combines tender meat, fresh vegetables, and savory herbs, perfect for chilly days.
Ingredients
Scale
- 1 lb. venison, diced with all sinew removed
- 1 Tbsp. olive oil
- 2 and 1/2 cups diced potatoes (about 3 medium potatoes, skin on)
- 2 cups diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp. herbs de Provence
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1 15 oz. can diced tomatoes
- 4 cups unsalted beef or venison stock
- 3–4 dashes Worcestershire sauce
Instructions
- Start by dicing the venison into bite-sized chunks, carefully removing any silvery sinew tissue to ensure tenderness.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Once hot, add the venison and sauté for 5-7 minutes until the edges start to brown. Remove from the pot and set aside.
- Reduce the heat to medium, then add the diced potatoes, carrots, celery, and onion. Sauté for about 8-10 minutes until the vegetables soften.
- Add minced garlic, herbs de Provence, salt, and pepper, cooking for an additional minute.
- Stir in the diced tomatoes, beef stock, and Worcestershire sauce. Return the venison to the pot and mix well.
- Bring the stew to a boil before lowering the heat. Cover the pot and let it simmer for 1-2 hours, until the venison turns tender.
- Serve hot, and enjoy its delightful taste accompanied by crusty bread.
Notes
For added depth of flavor, sear the venison in batches to avoid overcrowding. Leftovers can be stored in airtight containers and often taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: venison stew, hearty stew, comfort food, cold weather meals, family recipe
