Sometimes you just need stew. Here’s a little something I threw together over the weekend!!
If you don’t like venison, it’s ok, just use beef instead!!
Ingredients
1 tablespoon olive oil
2 pound venison cubed
1 large onions cut pole to pole
2 pounds potatoes cubed
4 cups carrots peeled and cut into rounds
1/2 cup red wine
4 cups beef broth
1 teaspoon salt
1 teaspoon pepper
2 -3 sprigs rosemary
2 -3 springs of thyme
1/2 cup flour
2 cups water
Instructions
Heat oil in a Dutch oven. Salt and pepper the beef. Add beef to the hot pan and brown on all sides. Remove and set aside.
Add more oil to the pan if needed. Add onions and cook until tender.
Add red wine and deglaze the pan. Cook until the smell of alcohol dissipates. Add beef broth.
Add the other ingredients. Bring to a boil. Reduce heat and cook on stove for 2 hours.
Mix flour and water to make a slurry. Add to stew. Bring to a boil for 3-5 minutes to create a thick gravy.
Yields: 8 Servings
Enjoy!!
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