Hearty Venison Stew

Ingredients

Venison

2 pounds, cut into 1-inch cubes

Vegetable oil

2 tablespoons

Onion

1 large, chopped

Carrots

2, peeled and sliced

Potatoes

3 medium, peeled and diced

Celery

2 stalks, chopped

Garlic

3 cloves, minced

Beef broth

4 cups

Red wine

1 cup

Tomato paste

2 tablespoons

Flour

1/4 cup

Water

1/2 cup (for slurry)

Bay leaf

1

Rosemary

1 teaspoon, dried

Thyme

1 teaspoon, dried

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the venison cubes to the pot and brown on all sides, which should take about 5-7 minutes. Once browned, remove the venison and set aside.
3. In the same pot, add the chopped onion, carrots, potatoes, celery, and minced garlic. Sauté the vegetables for about 5 minutes until they begin to soften.
4. Stir in the tomato paste and cook for an additional minute to enhance the flavors.
5. Return the browned venison to the pot and pour in the beef broth and red wine. Add the thyme, rosemary, bay leaf, salt, and pepper.
6. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 2 hours, stirring occasionally, until the venison is tender.
7. To thicken the stew, mix the flour with 1/2 cup of water in a small bowl to create a slurry. Stir this mixture into the stew.
8. Allow the stew to simmer for an additional 10 minutes or until it thickens to your desired consistency.
9. Before serving, remove the bay leaf and adjust seasoning with salt and pepper if necessary.
10. Serve the venison stew hot, garnished with fresh herbs if desired, and enjoy!