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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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I grew up in Pennsylvania and we hunted deer every year. One of my all time favorite ways to eat venison was in a stew. This is my version of Venison Stew. This is a thick and hearty stew. Ingredients:
2 lbs venison, cubed |
2 lbs red potatoes, skins on and quartered |
4 cups beef broth, can also use water |
1/3 cup dry red wine |
2 tablespoons tomato paste |
1 onion, coarsely diced |
1 (1 1/2 ounce) package beef stew seasoning, mccormick's mix |
all-purpose flour, about 1 cup for dredging |
salt and pepper |
6 carrots, sliced in 1/4-inch |
4 stalks celery, sliced 1/4-inch |
2 bay leaves |
3 garlic cloves, minced |
Directions:
1. Place 1 cup flour with salt and pepper into a bowl. Dredge venison in flour.
2. Brown in frying pan over medium heat.
3. Place browned venison along with it's drippings, in large pot or a slow cooker.
4. Add carrots, potatoes, onion, garlic, celery, tomato paste, and beef stew mix. Add beef broth, wine, and bay leaves and then stir.
5. If cooking on a stove top, cook over low heat, if using a slow cooker, cook on high setting.
6. Let simmer for 4-6 hours, stirring as needed.
7. If the liquid gets too low add water as needed. Thicken with cornstarch - water mixture, if needed.
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