Description
A comforting and flavorful venison stew filled with hearty vegetables and aromatic spices, perfect for chilly evenings.
Ingredients
- 1 lb. venison, diced with all sinew removed
- 1 Tbsp. olive oil
- 2 and ½ cups diced potatoes (about 3 medium potatoes)
- 2 cups diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp. herbs de Provence
- 1 tsp. salt
- ¾ tsp. black pepper
- 1 (15 oz.) can diced tomatoes
- 4 cups unsalted beef stock or venison stock
- 3-4 dashes Worcestershire sauce
Instructions
- Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced venison and sauté for 5-7 minutes until the edges start to brown, then remove it and set aside.
- Reduce the heat to medium and introduce the potatoes, carrots, celery, and onion. Sauté for about 8-10 minutes until softened.
- Stir in the minced garlic, herbs de Provence, salt, and pepper. Cook for 1 additional minute.
- Add the canned tomatoes, beef stock, and Worcestershire sauce. Return the venison and stir well.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 1-2 hours.
- Serve hot with crusty bread.
Notes
For a richer flavor, allow the stew to simmer longer. Consider garnishing with fresh parsley.
