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Recipe for Chunky Venison Stew
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5 from 2 votes

Chunky Venison Stew

Prep Time30 mins
Cook Time2 hrs 55 mins
Total Time3 hrs 25 mins
Course: Soup
Cuisine: American
Keyword: Carrots, Dutch Oven Cooking, Red Potatoes, Venison Meat
Servings: 8

Equipment

  • Wusthof Knife Set
  • Cutting Board
  • Spurtle Set
  • Dutch Oven

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds venison stew meat cut into 1" chunks
  • 1 large yellow onion coarsely chopped
  • 1 clove garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 whole bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3-4 cups beef stock
  • 7 medium red potatoes peeled and quartered
  • 1 pound carrots peeled and cut into 1-inch pieces
  • 1 1/2 cups petite garden peas optional
  • 1/4 cup all-purpose flour
  • 1/3 cup water

Instructions

  • Gather all the ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
    Using a cutting board and sharp knife, slice chunks of stew meat and set aside.
    On a second cutting board, coarsely chop the yellow onion. Mince the garlic. Place in a small bowl until ready to use.
    Slice the red potatoes into bite-size chunks. Peel and slice the carrots. Place vegetables in a bowl and set aside until later.
  • Heat oil in large Dutch oven. Brown the chunks of stew meat. Add in the prepared chopped onion and minced garlic. Using a wooden spoon or Spurtle, stir in the Worcestershire sauce, bay leaf, dried oregano and parsley. Season with kosher salt and freshly ground black pepper. Simmer covered 2 hours or until meat is tender. Add water as needed.
  • Add prepared chunks of potatoes and carrots to the stew meat with enough beef stock to cover the vegetables. Continue to cook until vegetables are tender, about 30 minutes.
  • If desired, add frozen petite garden peas to the stew for the last 10 minutes of cooking.
  • In a small bowl, whisk together the all-purpose flour and water until completely incorporated. Slowly stir into stew. Cook and stir until thickened. Remove bay leaf. Makes 8-10 servings.