Uncle Edgar's Venison And Mushroom Stew

Name: Uncle Edgar's Venison and Mushroom Stew (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; 1 tbsp Olive Oil; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 8 oz Cremini Mushrooms-sliced; 2 Potatoes-cubed; 4 cups Beef Broth; 2 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1/4 tsp Black Pepper; 1/2 tsp Salt; 2 tbsp All-Purpose Flour

⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and comforting stew featuring tender venison and earthy mushrooms in a rich gravy.

2 lbs Venison-cubed

1 tbsp Olive Oil

1 Onion-chopped

2 Carrots-chopped

2 Celery stalks-chopped

See all 15 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Paleo

A hearty and comforting stew featuring tender venison and earthy mushrooms in a rich gravy.

#Stew #Venison #Mushroom #Comfort Food

Instructions

In a large pot or Dutch oven, brown the Venison in Olive Oil over medium-high heat. Remove venison and set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Add Cremini Mushrooms and cook until browned, about 5 minutes.
Stir in Tomato Paste, Worcestershire Sauce, Thyme, Rosemary, Salt, and Pepper. Cook for 1 minute.
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.
Return the Venison to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the venison is tender.
Add Potatoes during the last 30 minutes of cooking.
Serve hot.

Ingredients

Venison
2 lbs 900 g Venison-cubed
Vegetables
1 tbsp 15 mL Olive Oil
1 1 medium Onion-chopped
2 2 medium Carrots-chopped
2 2 medium Celery stalks-chopped
8 oz 225 g Cremini Mushrooms-sliced
2 2 medium Potatoes-cubed
Stew Base
4 cups 950 mL Beef Broth
2 tbsp 30 mL Tomato Paste
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Rosemary
1/4 tsp 1.25 mL Black Pepper
1/2 tsp 2.5 mL Salt
2 tbsp 30 mL All-Purpose Flour

Equipment

Large pot or Dutch oven
Cutting board
Knife
Whisk

Instructions

In a large pot or Dutch oven, brown the Venison in Olive Oil over medium-high heat. Remove venison and set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes.
Add Cremini Mushrooms and cook until browned, about 5 minutes.
Stir in Tomato Paste, Worcestershire Sauce, Thyme, Rosemary, Salt, and Pepper. Cook for 1 minute.
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.
Return the Venison to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the venison is tender.
Add Potatoes during the last 30 minutes of cooking.
Serve hot.