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I've been perfecting this venison holiday stew for years, and it's become a winter favorite in my household. Rich, hearty, and bursting with flavor, this stew transforms tough venison into melt-in-your-mouth tender morsels. Slow-cooked with aromatic herbs and robust red wine, every spoonful warms you from the inside out. Trust me, once you've tried this comforting dish, you'll be craving it all season long. Let's dive into making this soul-satisfying stew together!
Ingredients for Venison Holiday Stew
- Venison: Lean and flavorful meat that adds richness and depth to the stew, perfect for a hearty and satisfying dish.
- Olive oil: Provides a rich base for cooking the venison and vegetables, enhancing flavors and preventing sticking in the pot.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the other ingredients to build upon.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding texture and a hint of earthiness.
- Garlic: Infuses the stew with a robust and aromatic flavor, enhancing the overall taste of the dish.
- Beef broth: Provides a savory and rich base for the stew, adding depth of flavor and enhancing the meaty taste.
- Red wine: Adds complexity and richness to the stew, creating a deep and flavorful sauce for the venison and vegetables.
- Tomato paste: Thickens the stew and adds a touch of sweetness and acidity, balancing the flavors of the dish.
- Thyme: Adds a warm and earthy flavor to the stew, complementing the venison and vegetables with its aromatic notes.
- Rosemary: Infuses the stew with a pine-like aroma and a hint of citrus, elevating the overall taste of the dish.
- Bay leaves: Provide a subtle herbal flavor to the stew, enhancing the other ingredients without overpowering them.
- Potatoes: Add heartiness and texture to the stew, absorbing flavors and creating a satisfying and filling dish.
- Peas: Bring a pop of color and sweetness to the stew, adding freshness and a lightness to the hearty dish.
Read more: Venison Stew Recipe
Essential Tools for Making This Festive Stew
- Dutch oven: Essential for slow cooking the stew and allowing all the flavors to meld together perfectly.
- Chef's knife: Needed for cutting the venison and vegetables into uniform pieces for even cooking.
Venison Holiday Stew Recipe
A hearty and flavorful stew perfect for the holidays, featuring tender venison and a medley of vegetables.
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Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 pounds venison, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups red wine
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- to taste salt and pepper
- 2 cups potatoes, diced
- 2 cups peas
Read more: Venison Barley Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat. Add the venison and cook until browned on all sides.
- 2. Add the onion, carrots, and garlic to the pot. Cook until the vegetables are softened.
- 3. Stir in the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves. Bring to a boil.
- 4. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the venison is tender.
- 5. Add the potatoes and peas. Cook for an additional 30 minutes, or until the potatoes are tender.
- 6. Season with salt and pepper to taste. Remove the bay leaves before serving.
Notes:
This stew is even better the next day, so consider making it ahead of time.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 5mg
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Read more: Venison Brunswick Stew Recipe
Tips for Making Venison Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not add the peas.
- Let the stew cool completely before refrigerating in an airtight container.
- When ready to serve, reheat the stew on the stovetop and add the peas during the last 10 minutes of cooking.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it on the stovetop, adding the peas during the last 10 minutes of cooking.
Venison is a lean meat that is high in protein and low in fat, making it a healthy alternative to beef in stews like this one.
Common Questions About This Holiday Stew Recipe
FAQ:
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef, lamb, or pork for this stew recipe.
How can I make this stew vegetarian?
To make this stew vegetarian, you can replace the venison with mushrooms or tofu and use vegetable broth instead of beef broth.
Can I freeze this stew?
Yes, you can freeze this stew. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
How can I thicken the stew if it's too thin?
If the stew is too thin, you can mix a tablespoon of cornstarch with a little water and stir it into the stew. Simmer for a few more minutes until it thickens.
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the venison and sauté the vegetables before adding everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
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