Description
Pioneer Woman Venison Stew is a robust and delicious stew made with tender venison, hearty vegetables, and a blend of spices. It’s slowly cooked to perfection, allowing the flavors to meld together beautifully, making it a perfect comfort food.
Ingredients
Scale
- 2 lbs of venison, cut into cubes
- 4 cups of beef broth
- 1 cup of red wine
- 1/4 cup of flour
- 1/4 cup of olive oil
- 2 large potatoes, diced
- 4 carrots, sliced
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 cup of peas
- 2 bay leaves
- 1 tsp of dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium-high heat.
- Brown Venison: Add venison cubes and brown on all sides.
- Remove Venison: Transfer browned venison to a plate.
- Sauté Vegetables: In the same pot, add onion, garlic, celery, and carrots; cook until tender.
- Add Flour: Sprinkle flour over the vegetables and stir well.
- Pour in Wine: Gradually add red wine, stirring constantly.
- Add Broth: Pour in beef broth and bring to a simmer.
- Return Venison: Add venison back to the pot.
- Add Potatoes: Stir in diced potatoes and bay leaves.
- Season: Add thyme, salt, and pepper to taste.
- Simmer: Reduce heat and let stew simmer for 1.5 to 2 hours.
- Add Peas: Stir in peas and cook for an additional 10 minutes.
- Garnish and Serve: Sprinkle with fresh parsley before serving.