A delicious and hearty venison stew perfect for cold weather. This stew is made with tender venison, vegetables, and a rich broth, all cooked to perfection in a Dutch oven.
Preparation time
20min
Cooking time
2h
Ingredients
6 Servings
- 2 bay leaves
- 1000 ml beef broth
- 4 carrots
- 3 stalks celery
- 3 cloves garlic
- 2 tbsp olive oil
- 1 onion
- 1 tsp pepper
- 4 potatoes
- 1 tsp salt
- 2 tsp thyme
- 60 g tomato paste
- 900 g venison
Directions
Step 1
Heat the olive oil in a Dutch oven over medium-high heat.
Step 2
Add the venison chunks and brown on all sides. Remove the venison and set aside.
Step 3
In the same Dutch oven, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Step 4
Add the garlic and cook for another minute.
Step 5
Stir in the tomato paste and cook for another 2 minutes.
Step 6
Return the venison to the Dutch oven. Add the potatoes, beef broth, bay leaves, thyme, salt, and pepper.
Step 7
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the venison is tender.
Step 8
Remove the bay leaves before serving.