Arthur's Satisfying Venison Stew
Hearty and robust, this stew is a one-pot meal that will stick to your ribs after a long day. Braised venison shoulder, sweet root vegetables, and earthy mushrooms simmered in a rich broth, delivering warmth and comfort reminiscent of a campfire meal.
Directions
- 1
Pat the venison cubes dry with paper towels. In a large bowl, toss the venison with flour, salt, and pepper until evenly coated.
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the venison in batches on all sides, about 3-4 minutes per batch. Remove venison and set aside.
- 3
Add onion, carrots, and celery to the pot, scraping up any browned bits. Cook until vegetables begin to soften, about 5-7 minutes.
- 4
Stir in mushrooms and minced garlic. Cook for another 3 minutes until fragrant.
- 5
Pour in red wine, bringing it to a simmer and scraping the bottom of the pot to deglaze. Let it reduce by half, about 5 minutes.
- 6
Return venison to the pot. Add beef broth, fresh thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 7
Add potatoes to the stew. Continue to simmer, covered, for another 45 minutes to 1 hour, or until venison is very tender and potatoes are cooked through.
- 8
Remove bay leaves before serving. Taste and adjust seasoning if necessary. Serve hot in sturdy bowls.