Description
A hearty and flavorful stew made with tender venison and nutritious vegetables, perfect for warming up on chilly days.
Ingredients
- 2 lbs venison, cut into cubes
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the venison cubes to the pot, browning the meat on all sides.
- Once nicely browned, add the chopped onions and minced garlic. Sauté until the onions turn translucent.
- Stir in the tomato paste, ensuring it’s well mixed with the meat and vegetables.
- Pour in the beef broth and bring the mixture to a boil.
- Add the diced potatoes, sliced carrots, thyme, rosemary, salt, and pepper. Stir to combine everything.
- Reduce the heat to low, cover the pot, and let it simmer for about 120 minutes.
- Check occasionally to ensure it doesn’t stick and adjust seasoning if necessary.
- Once the meat is tender, serve the stew hot.
Notes
Marinating venison overnight enhances its flavor. Use fresh herbs for the best aroma.