Venison Stew

I didn’t get a picture of this.  I’m not really used to taking lots of pictures of food, but I am trying because I realize it can be helpful to see what you might consider cooking.  All I can say about venison stew is – yum!!  Hearty and oh so good. Ingredients:

  • 2lbs stew meat
  • flour, salt and pepper mixed together to coat stew meat
  • couple tablespoons of vegetable or olive oil
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 1/2 c dry wine
  • 5c beef broth, or 5c water and 5 tsp. beef bouillon (or 5 cubes)
  • 2 bay leaves
  • 1/2 tsp oregano
  • salt and pepper to taste
  • 1 tb Worcestershire sauce
  • 6-7 potatoes, peeled and cubed
  • 1 lb carrots, peeled and sliced
  • 1 pt. green beans (about 1lb, or two cans)
  • 1/4 c flour
  • 1/4 c water


  1. Heat enough oil to coat the bottom of a skillet over medium high heat.  Toss stew meat in flour, with enough salt and pepper to taste.  I do roughly 1 cup of flour, 1 tsp. salt and about half a tsp. of pepper.
  2. Once oil is hot, add stew meat.  Brown all sides of the meat, but work in batches do you don’t reduce the temperature of the oil too much and end up cooking the meat.  You just want to brown it.  You want to hear it sizzle.  As soon as you put it in the skillet, leave it alone until a brown crust forms.  Don’t immediately move it or it won’t brown properly.
  3. Once all your meat has browned, remove it and set it aside, add additional oil if necessary and saute your onion and garlic until translucent.
  4. Turn the heat to high, wait a moment and when the pot and contents are good and hot (but not burning) add the wine.  It will sizzle and steam, so beware.  You are deglazing your pan.  Grab a whisk and make sure all the brown bits from the bottom of the skillet get loosened up.  Cook until the wine is slightly thickened, a few minutes, then reduce heat.  Add stew meat and the wine to a stock pot or crock pot.  Add all the remaining ingredients except the last two.  Bring it to a boil and let it simmer 1-1/2 to 2 hours or cook on low in a crockpot 8 hours.
  5. Taste your stew, add additional seasonings if necessary.  Then combine the 1/4 c water and flour to make a paste, then add that to your stew.  It should thicken it up nicely.  Mix it in well.  If that doesn’t thicken to your liking, you can remove a bit of broth from the soup, add flour to it until it becomes a paste, then add it back in.  Let it cook a while before adding more, a little bit can go a long way, then eat.

5 comments to Venison Stew

  • Excellent article. I am facing a few of these issues as well..

  • Thankfulness to my father who told me concerning this
    weblog, this webpage is actually amazing.

  • Excellent article! We will be linking to this great article on our website.
    Keep up the great writing.

  • This paragraph is actually a pleasant one it assists new
    net users, who are wishing in favor of blogging.

  • Fantastic site you have here but I was curious if you knew of any message
    boards that cover the same topics discussed in this article?
    I’d really love to be a part of online community where I can get responses from
    other knowledgeable individuals that share the same interest.
    If you have any recommendations, please let me know. Thank you!

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>