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Venison Stew

Venison Stew

Amanda Haile
Hearty, comforting, and wildly delicious
Prep Time 30 mins
Cook Time 1 hr
Course Dinner

Ingredients
  

  • 2 lb Venison cubed
  • 2 Tbsp Avocado oil
  • 4 Large Carrots sliced
  • 3 Stalks Celery sliced
  • 6 Red Potatoes cubed
  • 1 Large Yellow Onion diced
  • 32 oz Beef Stock
  • 1 1/2 Cups Red Wine
  • 1/4 Cup Worcestershire Sauce
  • 4 Large Fresh Sage Leaves
  • 2 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 2 Tbsp Fresh Parsley
  • 1 Bay Leaf
  • 1 Tbsp Garlic Powder
  • 1 tsp Sea Salt
  • 1 tsp black pepper
  • 1/4 Cup Tapioca Flour or Arrowroot Starch

Instructions
 

  • Create an herb bouquet. To do this, wrap the sage, rosemary, thyme, parsley, and bay leaf in cheese cloth. Tie the cheese cloth with cooking twine to hold herbs inside.
  • Mix the tapioca flour, garlic powder, S&P together in a gallon-sized, zip-lock bag. Add your cubed venison and shake (shake-and-bake style) until the meat is fully coated.
  • Over high heat, heat 2 Tbsp avocado oil in an 8qt pot. When hot, brown meat on all sides. The meat does not need to be fully cooked.
  • Turn the heat down to medium, add onions, carrots, and celery. Season veggies with S&P and cook until onions are translucent.
  • Add the beef stock, red wine, worcestershire sauce, potatoes, and herb bouquet.
  • If needed, add more stock (or water) to cover the meat and veggies.
  • Bring pot to a boil and then reduce to a simmer. Cook until potatoes and meat are tender. About an hour.
  • Serve alone, or over cauliflower rice, and enjoy!

Notes

*You can replace the venison with beef for this recipe!
Keyword beef, dinner, easy, one pot, venison