Description
Learn how to make a delicious venison stew with that is hearty, flavorful, and perfect for a cozy night in. Try our recipe today!
Ingredients
- 2 pounds (900g) beef sirloin, cut into chunks
- ½ pound (225g) beef turkey bacon, cut into pieces
- 1 pound (450g) mushrooms, chopped (I used a mixture of button and cremini)
- 3 carrots, peeled and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 ½ tablespoons (37ml) vegetable oil
- Salt to taste
- Freshly cracked black pepper to taste
- 1 bay leaf
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups (475ml) beef broth
- 4 cups (950ml) grape juice such as red grape juice or cranberry juice
Instructions
- Set your oven to 325°F to warm up. Generously sprinkle the beef sirloin pieces with salt and freshly ground black pepper on every side. Put them aside for now.
- Heat a large, sturdy pot with a lid over medium heat. Once it’s hot, cook the turkey bacon in it until it turns crispy. Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels to absorb excess oil. If needed, add one tablespoon of vegetable oil to the pot to ensure a thin layer of grease covers the bottom. Turn the heat up to medium-high.
- Place the seasoned beef chunks into the pot, browning them on all sides for about a minute per side. You might need to do this in two rounds if the beef doesn’t fit all at once. After searing, take the beef out of the pot and keep it aside. Lower the heat back to medium.
- Toss the chopped mushrooms into the pot and add a small amount of salt. Cook them until they release their juices and turn brown. Once done, remove the mushrooms and put them aside.
- Add the chopped carrots and diced onion to the pot, stirring them to soak up the remaining oil and drippings. Cook them for three minutes, then pour a little beef broth into the pot to help lift any browned bits from the bottom. Stir in the minced garlic and continue cooking until it releases its aroma, about a minute more.
- Put the browned beef back into the pot and sprinkle flour over everything, mixing well to coat. Add the fresh herbs, bay leaf, beef broth, and grape juice. Stir to blend everything together. Taste and make any necessary adjustments to the seasoning.
- Put the lid on the pot and transfer it to the preheated oven. Let it cook for 3 to 3.5 hours, or until the beef becomes tender and the sauce has a silky consistency.
- Take the pot out of the oven, mix in the crispy bacon and cooked mushrooms, and serve over mashed potatoes for a delightful meal!
Notes
- Use a combination of button and cremini mushrooms for a more flavorful stew.
- Generously season the beef sirloin with salt and black pepper before browning for enhanced taste.
- Add a splash of red grape juice or cranberry juice for a unique sweetness in the dish.
