Description
Learn how to make a hearty Venison Cowboy Stew with this easy recipe. Perfect for a comforting meal, this stew is packed with savory flavors.
Ingredients
- 3 tablespoon (45 ml) s olive oil
- 2 pounds (907 g) venison roast cut into 1-2″ chunks
- 1 yellow onion diced
- 4 garlic cloves minced
- 2 tablespoon (30 ml) s tomato paste
- 1/4 cup (60 ml) all-purpose flour
- 1 cup (240 ml) beef broth
- 2 cup (480 ml) s water
- 1/2 teaspoon (3 ml) ground thyme
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) pepper
- 2 teaspoon (10 ml) s granulated sugar
- 2 bay leaves
- 1 pound (454 g) potatoes cut into 1-2″ chunks (about 3 potatoes)
- 1 pound (454 g) large carrots cut into 1-2″ chunks (about 3 carrots)
- 1 cup (240 ml) frozen peas
Instructions
- If you are using the oven method, set the oven to 325°F to preheat.
- In a large Dutch oven or soup pot, warm 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add half of the venison pieces and brown them for about 5 minutes, turning halfway through. Move the browned venison to a plate. Repeat this with the rest of the venison.
- In the same pot, add the diced onion and the last tablespoon of olive oil. Cook for around 5 minutes until the onion becomes soft. Mix in the minced garlic and tomato paste, cooking for an additional minute. Return the venison and its juices to the pot, dust with flour, and combine.
- To loosen the browned bits stuck to the bottom of the pot, slowly add the beef broth and water while scraping them up. This adds flavor.
- Introduce the thyme, salt, pepper, sugar, and bay leaves to the pot.
- Place a lid on the pot and transfer it to the oven for 1 hour and 30 minutes. If your pot is not suitable for the oven, move the stew to an oven-safe dish and cover. Alternatively, simmer the stew on the stove over low heat for the same duration.
- Take the pot out of the oven and add in the chopped potatoes and carrots. Cover and return to the oven. Cook for another 1 hour and 30 minutes, or until both the vegetables and venison are tender when pierced with a fork.
- Stir in the peas and remove the bay leaves. Serve with crusty bread!
- Follow the directions up to step 4 to brown the venison and loosen the pot, then shift the stew from the pot to the slow cooker. Add all remaining ingredients except the peas.
- Cover the slow cooker, and let it cook on low for about 6-8 hours, or until the meat and vegetables are soft.
- Mix in the peas and remove the bay leaves. Serve with crusty bread!
Notes
- Consider using homemade beef broth or a high-quality store-bought option for a more robust flavor.
- Add a slurry of equal parts water and flour to thicken the stew before adding the peas.
- Enhance the stew’s depth of flavor by incorporating a splash of red wine.
