Description
This hearty venison stew, called (Tomato-Rich With Carrot Jewels), offers a comforting and flavorful meal, perfect for families. It features tender venison, a rich tomato base, and sweet carrots, making it a simple yet deeply satisfying dish.
Ingredients
- 2 lbs venison cubes
- 28 oz crushed tomatoes
- 3 medium carrots, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 cups beef or venison broth
- 1 tsp dried thyme
- 1 bay leaf
- 2 lbs potatoes, cubed
- 2 Tbsp all-purpose flour
- 2 Tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prep The Venison: Pat the venison cubes thoroughly dry with paper towels. Season generously with salt and fresh cracked pepper. Heat 1 tablespoon of olive oil in a sturdy Dutch oven over medium-high heat until shimmering. Brown venison in batches, ensuring not to overcrowd the pot, for 5-7 minutes per batch until a rich, dark crust forms. Remove the browned venison and set aside. (If the pot looks too dry, add a tiny splash of broth before the next batch).
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Reduce heat to medium. Add chopped onions, celery, and garlic, stirring occasionally. Cook for about 5 minutes until the vegetables soften and become fragrant. Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Build The Flavor: Deglaze the pot with a splash of red wine or a bit more broth, scraping up any browned bits from the bottom. Return the venison to the pot. Stir in the crushed tomatoes, beef or venison broth, thyme, bay leaf, and chopped carrots. Bring the mixture to a gentle simmer, until small bubbles form around the edges.
- Slow Cook Perfection: Cover the Dutch oven and reduce the heat to low. Let the venison stew simmer gently for 1.5-2 hours, or until the venison is fork-tender. (For a family-style variation, add diced potatoes during the last hour of cooking. For a lighter version, skip the potatoes, adding more carrots or sliced mushrooms).
- Add Final Touches: Carefully remove the bay leaf. Check the seasoning and add more salt or pepper if needed. Serve your venison stew hot. You(ll know it(s ready when the sauce has thickened slightly and the venison easily pulls apart.
Notes
To avoid common mistakes, don(t overcrowd the pot when browning venison; do it in batches for a good sear. Avoid over-simmering which can make vegetables mushy if added too early. Ensure venison is truly tender before serving. Substitutions include beef stew meat for venison, sweet potatoes or parsnips for potatoes, and gluten-free flour or cornstarch for all-purpose flour. For a healthier option, use organic vegetables, grass-fed venison, and low-sodium broth. Consider adding kidney beans or lentils for extra protein and fiber.
- Prep Time: 35 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 400 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: venison stew, easy dinner, comforting, healthy, Dutch oven, tomato-rich, carrot jewels, family meal, hearty