Great-Grandpa Silas's Venison Stew With Root Vegetables

Name: Great-Grandpa Silas's Venison Stew with Root Vegetables (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Venison-cubed; 2 Carrots-peeled and chopped; 2 Potatoes-peeled and cubed; 1 Onion-chopped; 2 Celery stalks-chopped; 1 Parsnip-peeled and chopped; 6 cups Beef broth; 2 tbsp Tomato paste; 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp All-purpose flour; 2 tbsp Vegetable oil

⏱3h

👥6

🔥450 cal

Easy

🍽️Holiday

🥗Paleo

A hearty and comforting venison stew with classic root vegetables, perfect for a cold evening.

2 lbs Venison-cubed

2 Carrots-peeled and chopped

2 Potatoes-peeled and cubed

1 Onion-chopped

2 Celery stalks-chopped

See all 14 ingredients ↓

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⏱3h

👥6

🔥450 cal

Easy

🍽️Holiday

🥗Paleo

A hearty and comforting venison stew with classic root vegetables, perfect for a cold evening.

#Stew #Venison #Comfort Food #Root Vegetables

Instructions

Heat Vegetable oil in a large pot or Dutch oven over medium-high heat.
Season Venison with salt and pepper. Brown Venison in batches, then set aside.
Add Onion and Celery to the pot and cook until softened, about 5 minutes.
Stir in Carrots and Parsnip and cook for another 3 minutes.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in Beef broth, scraping up any browned bits from the bottom of the pot.
Add Tomato paste, Thyme, and Rosemary. Bring to a boil, then reduce heat and simmer for 90 minutes.
Return Venison to the pot. Add Potatoes and continue to simmer for another 30-45 minutes, or until Venison and vegetables are tender.

Ingredients

Venison
2 lbs 900 g Venison-cubed
Vegetables
2 2 medium Carrots-peeled and chopped
2 2 medium Potatoes-peeled and cubed
1 1 medium Onion-chopped
2 2 medium Celery stalks-chopped
1 1 medium Parsnip-peeled and chopped
Broth & Seasoning
6 cups 1.4 L Beef broth
2 tbsp 30 mL Tomato paste
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Dried rosemary
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 tbsp 30 mL All-purpose flour
Fat
2 tbsp 30 mL Vegetable oil

Equipment

Large pot or Dutch oven
Cutting board
Knife

Instructions

Heat Vegetable oil in a large pot or Dutch oven over medium-high heat.
Season Venison with salt and pepper. Brown Venison in batches, then set aside.
Add Onion and Celery to the pot and cook until softened, about 5 minutes.
Stir in Carrots and Parsnip and cook for another 3 minutes.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in Beef broth, scraping up any browned bits from the bottom of the pot.
Add Tomato paste, Thyme, and Rosemary. Bring to a boil, then reduce heat and simmer for 90 minutes.
Return Venison to the pot. Add Potatoes and continue to simmer for another 30-45 minutes, or until Venison and vegetables are tender.

Nutrition per serving

Calories 450