Ingredients with Measurements:
- 2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, toss the venison with flour until coated.
3. Heat the olive oil in a Dutch oven over medium-high heat. Add the venison and brown on all sides, about 5 minutes.
4. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
5. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
6. Add the beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Stir to combine.
7. Bring the stew to a boil, then cover with the lid and transfer to the oven.
8. Bake for 2-3 hours, or until the venison is tender.
9. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 12g
Protein: 45g
Sodium: 800mg
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Beef stew meat can be substituted for venison stew meat.
- Chicken broth can be substituted for beef broth.
- Fresh thyme can be substituted for dried thyme.
Variations:
- Add potatoes or mushrooms to the stew.
- Use white wine instead of red wine.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Brown the venison in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- For a thicker stew, add more flour to the venison before browning.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with a glass of red wine and a side salad.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the stew. Cook for a few more minutes until thickened.
- If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the venison is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stews have been a popular dish for centuries, as they were an easy way to cook tough cuts of meat. Venison stew was a popular dish in medieval times, as venison was a common meat source.
Flavor profiles:
This stew has a rich and savory flavor from the venison and beef broth, with a slight sweetness from the red wine.
Serving suggestions:
Serve the stew in a large bowl with a spoon for scooping. Add a side of crusty bread for dipping in the broth.
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