Rustic Venison Stew

local_grocery_store Ingredients

• 2 pounds Venison stew meat, cut into bite-sized pieces
• 1 Onion, diced
• 3 Carrots, sliced
• 3 stalks Celery, sliced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 cup Red wine (optional)
• 4 cups Beef broth
• 2 Bay leaves
• 1 tablespoon Fresh thyme, chopped
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black pepper (or to taste)
• 2 tablespoons Olive oil

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat olive oil over medium heat.
2. 2.Add the venison and cook until browned on all sides. Remove the venison from the pot and set aside.
3. 3.In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
4. 4.Stir in the tomato paste and cook for an additional 2 minutes.
5. 5.Deglaze the pot with red wine, if using, scraping up any browned bits from the bottom.
6. 6.Return the venison to the pot and add the beef broth, bay leaves, thyme, salt, and black pepper.
7. 7.Bring the stew to a boil, then reduce heat to low and simmer for 2 hours, or until the venison is tender.
8. 8.Remove the bay leaves and adjust the seasoning if needed.
9. 9.Serve the Rustic Venison Stew hot with crusty bread.
10. 10.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a deeper flavor, marinate the venison in red wine overnight before cooking.
• chevron_rightIf you don't have venison, you can substitute it with beef stew meat.
• chevron_rightFeel free to add other vegetables like potatoes or mushrooms to the stew.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.