Venison Stew
Ingredients
2 lbs venison stew meat, cut into chunks
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, sliced
3 medium potatoes, peeled and cubed
1 cup mushrooms, sliced
2 celery stalks, chopped
3 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
2 tablespoons all-purpose flour
Fresh parsley, chopped
Instructions
Heat olive oil in a large heavy pot over medium-high heat. Add venison and brown on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, celery, and mushrooms for 4–5 minutes until slightly softened.
Stir in tomato paste and cook for 1 minute. Sprinkle flour over the vegetables and stir well.
Return the venison to the pot. Add potatoes, beef broth, water, thyme, rosemary, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until the venison is tender and the stew is thick.
Remove bay leaf, adjust seasoning if needed, and sprinkle with fresh parsley before serving.