Growing up, stew was a common fall and winter meal. We would occasionally use beef, but usually it would be made with venison and there was always lots of potatoes, carrots and peas. My mom would typically start it right after breakfast on Saturday and we would have stew on the stove all throughout the weekend, so you could come into the kitchen after raking leaves or shoveling snow and grab a warm bowl of hearty stew, which we all loved.
Stew is cozy, filling and perfect for a chilly night or cozy gathering. My recipe makes a big batch, so you can make a crowd of friends and family very happy or have delicious leftovers for the whole week. While I am using venison today, this recipe can also be made with beef.
Let’s get started…
Begin by gathering your ingredients. You will need about 2 pounds of venison or beef, 1/4 cup of all purpose flour, salt and black pepper, 3 tablespoons of butter or olive oil, a large yellow onion, 6 cloves of garlic, 3 medium carrots, 3 medium yukon gold potatoes, 15 ounces of fire roasted tomatoes, 6 ounces of peas, 2 tablespoons of tomato paste, a tablespoon of worcestershire sauce and a tablespoon of brown sugar, 6-7 cups of beef stock, a teaspoon of cumin and a teaspoon of italian seasoning.
If you prefer your stew to be thick, you will also need 2 tablespoons of cornstarch and 2 tablespoons of water that will be added at the very end of the process.
Use a sharp knife to cut the venison into bite size chunks and place them into a bowl. Add 1/4 cup of all purpose flour and a generous pinch of salt and black pepper. Toss until all of the meat is coated.
Place 1 tablespoon of butter or olive oil in a 6 quart braiser or dutch oven and place it over medium heat. Brown the beef cubes for several minutes on each side and as soon as they are browned, transfer them onto plate and set them aside.
Add 2 more tablespoons of butter or olive oil into the pot and add the diced yellow onion. Cook for 3-4 minutes or until they begin to soften and then add 6 cloves of minced garlic and cook for another 60 seconds or so while stirring consistently.
Add a cup of beef broth and use a wooden spoon or stiff spatula to work up any browned bits from the bottom of the pot.
Next, add the chopped carrots and potatoes along with 2 tablespoons of tomato paste, 1 tablespoon of brown sugar, 1 tablespoon of worcestershire sauce, 1 teaspoon of cumin, 1 teaspoon of italian seasoning and mix until completely combined.
Once all of that is evenly distributed, add 15 ounces of fire roasted tomatoes and 5 more cups of beef broth. You will have a cup of beef broth leftover in case you need to add some after the stew has simmered for a while.
Transfer the browned meat into the pot, give things a good stir and cover the pot.
Bring the stew up to a simmer and reduce the heat to medium low. Simmer the stew covered for about 90 minutes.
Once the carrots and potatoes are tender and everything is smelling fabulous, stir in 6 ounces of peas and the additional cup of beef broth if the stew has reduced too much.
If you want your stew to be thicker, whisk 2 tablespoons of cornstarch with 2 tablespoons of water and add it to the stew. Let the peas and cornstarch mixture simmer for a few more minutes uncovered or until the stew thickens.
Give the stew a quick taste test before you transfer it off of the heat to make sure that you have added enough salt. Salt is very important to this and so many other dishes. We added plenty of veggies, lots of garlic, spices and sauces, so if the stew is not bursting with flavor, you need more salt.
This venison stew is like a warm cozy hug in a bowl. I know 90 minutes of simmering seems like a long time, but it really gives the stew time to develop so much flavor and become beautifully tender.
All you need are some crusty rolls and a comfy spot to sit.
Enjoy!
Venison Stew
Ingredients
- 1 1/2-2 pounds of venison or beef
- 1/4 cup of all purpose flour
- salt and black pepper
- 3 tablespoons of butter or olive oil
- 1 large yellow onion, chopped
- 6 cloves of garlic, minced
- 3 medium carrots, peeled and chopped
- 3 medium yukon gold potatoes, peeled and chopped
- 15 ounces of fire roasted tomatoes
- 2 tablespoons of tomato paste
- 1 tablespoon of worcestershire sauce
- 1 tablespoon of brown sugar
- 6-7 cups of beef stock
- 1 teaspoon of cumin
- 1 teaspoon of dried Italian herbs
- 6 ounces of peas
- 2 tablespoons of cornstarch
- 2 tablespoons of water
Instructions
- Combine the cubed stew meat with 1/4 cup of all purpose flour and a generous pinch of salt and black pepper in a large bowl and toss until all of the cubes have been separated and lightly coated
- Add 1 tablespoon of butter or olive oil into a 6 quart braiser or dutch oven and place it over medium to medium high heat
- Once the butter has melted, add the coated venison cubes and cook for several minutes, flipping the cubes occasionally, until the exterior is browned and then transfer them onto a plate and set aside
- Reduce the heat to medium and add 2 tablespoons of butter or olive oil into the braiser
- Once the butter has melted, add the diced onion and cook for 3-4 minutes
- Add 6 minced garlic cloves and cook, stirring consistently, for about 60 seconds
- Add 1 cup of beef stock into the braiser and scrape the bottom of the pan until all of the brown bits left behind from the beef have been brought up into the broth
- Add the chopped carrots and potatoes, 2 tablespoons of tomato paste, 1 tablespoon of brown sugar, 1 tablespoon of worcestershire sauce, 1 teaspoon of cumin, 1 teaspoon of italian seasoning and mix to combine
- Add 15 ounces of fire roasted tomatoes and the remaining 5 cups of beef stock and bring the mixture up to a simmer
- Add the browned beef, cover the braiser and simmer on medium to medium low for 90 minutes (add another cup of beef stock if the liquid ratio begins to look too low)
- Combine 2 tablespoons of cornstarch with 2 tablespoons of cool water in a small cup until smooth
- Once the carrots and potatoes are tender, whisk in the cornstarch mixture and 6 ounces of peas and let the stew simmer uncovered for another 3-4 minutes
- Taste and add additional salt, if necessary
- Enjoy!
- Allow leftovers to cool a bit before transferring them into the refrigerator
- Reheat leftovers over medium heat
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