Venison Stew Recipe | Recipe Cart
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.getrecipecart.com.
Cooking tools:
- Dutch oven
- Stockpot
- Paper towel
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Wooden spoon
- Spoon
- Plate
- Colander
- Peeler
- Ladle
- Tongs
- Spatula
Ingredients
- 1 (3 pound) venison roast (cut into 1½ -inch cubes)
- Salt
- 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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