Ingredients with Measurements:
- 2 lbs. venison stew meat, cut into 1-inch cubes
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 can (14 oz.) diced tomatoes, undrained
- 2 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 bay leaves
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the venison and cook until browned on all sides, about 5 minutes.
3. Remove the venison from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the beef broth, red wine, diced tomatoes, tomato paste, thyme, rosemary, salt, pepper, and bay leaves to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Add the potatoes, carrots, and mushrooms to the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
8. Stir in the chopped parsley and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 11g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or apple cider.
Variations:
- Add 1 cup of frozen peas during the last 10 minutes of cooking.
- Substitute venison with beef or lamb stew meat.
Tips and tricks:
- For a richer flavor, marinate the venison in red wine for a few hours before cooking.
- To thicken the stew, mix 1 tbsp. cornstarch with 1 tbsp. cold water and stir into the stew during the last 5 minutes of cooking.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or grated Parmesan cheese on top of the stew.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp. cornstarch with 1 tbsp. cold water and stir into the stew during the last 5 minutes of cooking.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Stelvio-Style Venison Stew is a traditional dish from the Stelvio Pass region in the Italian Alps.
Flavor profiles:
- Savory, hearty, and rich
Serving suggestions:
- Serve hot with crusty bread and a glass of red wine.
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Region: Italian