Hearty German Venison Stew

local_grocery_store Ingredients

• 2 pounds Venison stew meat, cubed
• 1 Onion, chopped
• 3 Carrots, sliced
• 3 Potatoes, cubed
• 2 stalks Celery, sliced
• 4 cloves Garlic, minced
• 4 cups Beef broth, low sodium
• 1 cup Red wine, dry
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 tablespoons Flour
• 2 tablespoons Butter
• 2 tablespoons Fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, melt the butter over medium heat.
2. 2.Add the venison stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
3. 3.In the same pot, add the chopped onion, sliced carrots, cubed potatoes, sliced celery, and minced garlic. Cook for 5 minutes, or until the vegetables start to soften.
4. 4.Stir in the flour and cook for an additional 2 minutes.
5. 5.Return the venison to the pot and pour in the beef broth and red wine. Stir in the tomato paste, bay leaves, dried thyme, salt, and black pepper.
6. 6.Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the venison is tender.
7. 7.Remove the bay leaves and discard.
8. 8.Serve the stew hot, garnished with freshly chopped parsley.
9. 9.Enjoy this comforting German venison stew with a side of crusty bread or buttered noodles.

lightbulb_outline Tips

• chevron_rightFor an extra depth of flavor, marinate the venison overnight in a mixture of red wine, garlic, and herbs before cooking.
• chevron_rightIf you prefer a thicker stew, you can mix a slurry of cornstarch and water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.