Venison Stew Recipe | Recipe Cart | Recipe Cart

Name: Venison Stew Recipe | Recipe Cart | Recipe Cart
Ingredients: 1 (3 pound) venison roast (cut into 1½ -inch cubes); Salt and freshly ground black pepper; 3 tablespoons olive oil (divided); 2 onions (diced); 2 stalks celery (finely chopped); 2 cloves garlic (minced); 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 1 cup dry red wine (see notes); 2 cups chicken broth; 5 sprigs fresh thyme ( or 1 teaspoon dried); 2 bay leaves; 1 1/2 pounds new potatoes (scrubbed and quartered); 4 carrots (peeled and sliced); 1 cup frozen peas

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Indulge in a hearty Venison Stew with tender meat and aromatic vegetables. Perfect for fall evenings! Prep in 30 min, cook for 150 min. Serve 8. Free recipe card extension available.

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Ingredients

1 (3 pound) venison roast (cut into 1½ -inch cubes)
Salt and freshly ground black pepper
3 tablespoons olive oil (divided)
2 onions (diced)
2 stalks celery (finely chopped)
2 cloves garlic (minced)
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup dry red wine (see notes)
2 cups chicken broth
5 sprigs fresh thyme ( or 1 teaspoon dried)
2 bay leaves
1 1/2 pounds new potatoes (scrubbed and quartered)
4 carrots (peeled and sliced)
1 cup frozen peas

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