Description
A comforting and hearty stew featuring tender venison and robust vegetables, perfect for chilly evenings.
Ingredients
- 2 lbs venison, cut into cubes
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat and add the venison cubes. Brown the meat on all sides.
- Add the onions and garlic; sauté until the onions are translucent.
- Stir in the tomato paste, then add the beef broth. Bring to a boil.
- Add the potatoes, carrots, thyme, rosemary, salt, and pepper.
- Reduce heat to low, cover, and simmer for about 120 minutes until the meat is tender.
- Adjust seasoning if necessary and serve hot.
Notes
For a thicker stew, use a cornstarch slurry to adjust the consistency. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
