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