Venison StewVenison StewVenison Stew
Ingredients
- 2 lbs. venison, cut into cubes
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary leaves
- 3 potatoes, cubed
- 2 cups beef broth
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Steps
- In a large bowl combine the venison cubes and flour. Toss to coat.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
- Add the venison cubes to the pot and cook until lightly browned.
- Add the carrots, celery, bay leaf, thyme and rosemary. Stir to combine.
- Add the potatoes and beef broth. Bring to a boil then reduce heat to low.
- Cover and simmer for 1 1/2 hours or until meat is tender.
- Serve hot with crusty bread.
Tags
venison stew
stew
dinner
main dish
beef broth
potatoes
carrots
celery
Copyright 2023 Ben Bergstein