đź“ťIngredients: (Serves 6)
2 lb venison, cut into 1½-inch cubes
3 tbsp olive oil or butter
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, cubed
2 celery stalks, sliced
3 tbsp flour (optional, for thickening)
3 cups beef broth or venison stock
1 cup water or red wine
2 tbsp tomato paste
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp paprika
1 tsp dried thyme or rosemary
1 bay leaf
👩‍🍳Instructions:
Step 1: Prepare the Venison
Pat the venison dry with paper towels.
Season lightly with salt and pepper.
(Optional) Toss with flour for a thicker stew.
Step 2: Brown the Meat
Heat oil in a large pot or Dutch oven over medium-high heat.
Brown the venison in batches (do not overcrowd).
Remove and set aside.
💡Browning adds deep flavor — don’t skip this step.
Step 3: Build the Base
In the same pot, add onion and celery.
Cook for 4–5 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in tomato paste and spices.
Step 4: Simmer
Return venison to the pot.
Add carrots, potatoes, broth, and water/wine.
Add bay leaf.
Bring to a gentle boil, then reduce to low heat.
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