Venison Stew
Warm, comforting venison stew. Great for cold weather!
Ingredients
- 2 pounds venison tenderloin or stew meat cubed
- 1 tsp smoked paprika
- 1 tsp cracked pepper
- 2 tbsp kosher salt
- 2 tbsp flour
- 2 tbsp red vinegar
- 3 tbsp Worcestershire
- 2 tbsp red wine
- 4 cloves garlic thinly sliced
- 2 tbsp olive oil
- 2 celery stalks diced
- 1 medium red onion chunked
- 3 carrots peeled and diced
- 3 medium potatoes peeled and chunked
- 2 3/4 cups beef broth
- 3 sprigs thyme
- 3 dried leaves
- 1 packet beefy onion soup mix
- 1 can 15 oz. fire roasted tomatoes
- 1 can 15 oz. cannellini beans
- 1 can 15 oz. corn drained
- 1 can 5 oz. sliced mushrooms drained
- 1 can 6 oz. tomato paste
- 1 tbsp corn starch
Instructions
- Cut venison into 1 inch cubes. Pat dry and season with salt, pepper, and smoked paprika. Add flour to coat meat. Place in glass casserole dish.
- Add red wine, red wine vinegar, garlic, and 2 tbsp. of Worcestershire. Stir together. Cover and marinate in refrigerator for at least 1 hour and up to 24 hours.
- Drain meat and pat dry. Heat 2 tbsp. of olive in large Dutch oven. Add meat and sauté until browned. Remove meat and set aside.
- Add celery, onion, potatoes, carrots, and thyme to the Dutch oven and scrap brown bits from the bottom of pan. Stir 4 to 5 minutes. Add remaining ingredients except corn starch then bring to a boil.
- Once boiling, reduce to a simmer and cook for 3 hours. Add corn starch to 2 Tbsp. of water and whisk together. Add corn starch to stew and stir. Enjoy!