Tips for Making the BEST Stew (Beef or Venison!) & our rustic venison stew recipe...

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and still provides a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in place of beef.

Cut venison chops into about 1 inch cubes if not using pre-cut stew meat.

In a gallon-sized Ziploc bag, combine spices: paprika, salt, garlic powder, black pepper, onion powder, dried cayenne pepper, dried oregano, dried thyme leaves, and flour.

Add the cut venison to the bag, seal, and shake to coat the meat in the spice mixture.

In a large pot or Dutch oven, heat 1 tablespoon of butter until hot enough that a piece of meat sizzles when touched to the bottom.

Brown the venison in batches, ensuring not to crowd the meat to allow it to brown instead of steam.

Once browned, transfer the venison to a bowl and repeat with the remaining meat.

Deglaze the pan with red wine or beef broth, scraping the bottom to release browned bits, then pour this mixture over the browned venison.

Heat 1 tablespoon of olive oil in the deglazed pot, then add chopped onions, celery, carrot, and garlic, cooking until soft and fragrant.

Return the browned venison to the pot, then add canned tomatoes, fresh basil, fresh thyme, bay leaf, tomato paste, and beef broth.

Bring the stew to a boil, then lower the heat and let it simmer for about 30 minutes.

Taste the stew and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens