Venison Stew

🛒 Ingredients

• Venison stew meat 125 g · 160 kcal
• Olive oil 5 g · 45 kcal
• Onion 38 g · 15 kcal
• Carrots 30 g · 12 kcal
• Celery stalk 18 g · 3 kcal
• Garlic cloves 4 g · 5 kcal
• Cremini mushrooms 38 g · 8 kcal
• Dry red wine 34 g · 28 kcal
• Beef broth 125 g · 10 kcal
• Tomato paste 4 g · 3 kcal
• Potatoes 63 g · 50 kcal
• Fresh thyme sprigs 1 g · 0 kcal
• Fresh rosemary sprigs 1 g · 0 kcal
• Bay leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. Season the venison stew meat generously with salt and black pepper; heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the venison in batches until browned on all sides, then remove and set aside.
3. Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened, then stir in the minced garlic and tomato paste for another minute until fragrant.
4. Deglaze the pot with dry red wine, scraping up any browned bits from the bottom, then return the venison to the pot.
5. Pour in the beef broth, add bay leaves, fresh thyme, and rosemary sprigs; bring to a simmer, then cover and cook on low heat for 1.5 hours.
6. Add the diced potatoes and cremini mushrooms to the stew; continue to simmer for another 30 minutes, or until the potatoes are tender and the venison is fork-tender.
7. Remove bay leaves and herb sprigs before serving; taste and adjust seasoning with salt and pepper as needed.