Stovetop Venison Or Beef Stew
I made this stew with deer meat (compliments of my son) but this also tastes great using beef stew meat. This is an easy meal after some prep work, it cooks in one pot on the stovetop and it is delicious!
In a heavy bottomed pot with a lid (Dutch oven) over medium heat, heat the oil until hot then add the meat. Brown the meat for about 5-7 minutes turning to brown all sides.
Add the garlic and onions.
Cook until the onions are almost tender, about 5 minutes.
Stir in the beef broth, Worcestershire sauce, tomato paste, salt, pepper, oregano and bay leaves. Bring to a boil then turn to a simmer. Cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
Stir in the potatoes, celery and carrots. Simmer with a lid until tender, about 15-20 minutes, then remove the bay leaves.
Add the water and flour to a small cup and whisk until smooth.
Stir the flour mixture into the stew, about a Tbsp. at a time, until completely mixed in. Continue to cook until the stew is thick and bubbly stirring frequently, then serve.
Stovetop Venison Or Beef Stew
http://www.InDianesKitchen.com
Ingredients
- 2 Tbsp. vegetable oil
- 1 to 2 pounds Venison or Beef Stew Meat, cut into 1” cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 – 14 oz cans beef broth
- 1 tsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried oregano
- 2 bay leaves
- 2 large potatoes, peeled and diced into 1″ cubes
- 2 large celery stalks, rinsed and cut into 1/2″ pieces
- 2 large carrots, peeled and cut into 1/2″ pieces
- 1/4 cup water
- 1/4 cup all-purpose flour
Directions
- In a heavy bottomed pot with a lid (Dutch oven) over medium heat, heat the oil until hot then add the meat. Brown the meat for about 5-7 minutes turning to brown all sides.
- Add the garlic and onions. Cook until the onions are almost tender, about 5 minutes.
- Stir in the beef broth, Worcestershire sauce, tomato paste, salt, pepper, oregano and bay leaves. Bring to a boil then turn to a simmer. Cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
- Stir in the potatoes, celery and carrots. Simmer with a lid until tender, about 15-20 minutes, then remove the bay leaves.
- Add the water and flour to a small cup and whisk until smooth.
- Stir the flour mixture into the stew, about a Tbsp. at a time, until completely mixed in. Continue to cook until the stew is thick and bubbly stirring frequently, then serve.
Share this:
Categories: Beef, Broth, Potato, Spices/Seasoning, Stew, Vegetables/Slaws/Salads, Venison
Nice post 🌹
Thank you!
This looks like such a hearty meal Diane! Definitely another recipe I’m going to save for the winter.
It really was Corna and great for either venison or beef. I usually make it with beef but somebody gave my son the venison and he passed it on to me, score! Thank you
Marvellous meal and presentation
Thank you Derrick 💕
Love one pot dishes Diane
Me too Sheree!
What a lovely and heartwarming stew 😋
Thank you Ribana!
You make everything look so simple! Thanks for the great recipe.
Thank you for your kind words! 🥰
I need to make one with these wild temperatures coming 50’s today 0 with windchill tonight.
This will definitely help warm you up and make the house smell amazing!
I do love making things from scratch and staying warm 🙂 I will have fresh baked sourdough bread with it.
Yum!!!!
Beef stew is so great in the winter! I love the smell and taste😀
It sure is, I love the way the house smells when I make it too.
With all of these ingredients, I would think that the gamey flavor would be negated. Sounds good.
It tasted just like beef, I was actually disappointed as I wanted to see how the venison tasted. However, the stew tasted great.
Boy, that looks yummy, Diane. One of my main-squeeze’s favorite dinners! 🙂
Thank you Mitzy!
Perfect for a Winter’s evening for dinner – even though it feels like a late Spring evening. 🙂
I was thrilled my son gave me the venison. I was surprised though, in the stew it tasted like beef.
I do love stews and only in the past year have enjoyed cooking using a Dutch oven. What a treat to have made your stew using venison meat! It looks so hearty and deliciously comforting.
I was so excited to cook it. I had it once before in a stew that my husband’s uncle made and it was so good. But to be honest, It tasted just like beef to me. I think because of how long it cooks. Dutch ovens are an amazing way to cook. Thank you Ab!
I think it’s about the length of time and the ingredients too. Worcester sauce, as you noted, is good for stews for sure.