A long spurt of cold weather and a lazy Sunday call for a one pot stew. We used Venison tenderloin (which you can’t buy) but if you are not able to use venison, a good chuck roast works good for this stew.
Experience the rich and savory flavors of venison stew, a hearty and nutritious dish that takes your culinary adventure to the next level. Our venison stew recipe combines tender cuts of venison with an array of wholesome vegetables and aromatic spices, creating a mouthwatering medley of taste and texture. Perfect for those seeking a unique and gamey twist to traditional stews, this easy-to-follow recipe ensures a satisfying cooking experience for both seasoned chefs and home cooks alike. Elevate your dining table with this wholesome and protein-packed venison stew, ideal for cold evenings or special gatherings. Dive into the world of wild game cuisine with our best venison stew recipe, a delicious celebration of robust flavors that will leave your taste buds craving more.
Print
Venison Stew (Or Beef)
- Total Time: 0 hours
- Yield: 6 people 1x
Description
Experience the rich and savory flavors of venison stew, a hearty and nutritious dish that takes your culinary adventure to the next level. Our venison stew recipe combines tender cuts of venison with an array of wholesome vegetables and aromatic spices, creating a mouthwatering medley of taste and texture. Perfect for those seeking a unique and gamey twist to traditional stews, this easy-to-follow recipe ensures a satisfying cooking experience for both seasoned chefs and home cooks alike. Elevate your dining table with this wholesome and protein-packed venison stew, ideal for cold evenings or special gatherings. Dive into the world of wild game cuisine with our best venison stew recipe, a delicious celebration of robust flavors that will leave your taste buds craving more.
Ingredients
- Venison tenderloin OR chuck roast about 1.5 pounds
- one onion
- four potatoes medium size peeled and cut into chunks
- half a bag of baby carrots
- One package of sliced mushrooms
- one package of McCormick Beef Stew Seasoning (in the packet spices isle)
- One box of beef broth
- 1/4 bag of frozen peas
- tiny bit of flour to coat the meat for frying
Instructions
1. Cut venison or chuck roast into 1 inch pieces, remove fat as that is no desirable to eat.
2. Place meat into a baggie with about a 1/4 cup of flour, toss to coat the pieces with flour.
3. In a frypan, fry the venison in a little butter to brown both sides of the meat, remove and place in the slow cooker roaster pan. I use to pottery pan for slow cooking.
4. Place cut up carrots, potatoes, onion and the meat and one package of mushrooms into the cooking pot. DO NOT add peas yet.
5. Mix the seasoning packet and the beef broth together in a glass pitcher. Pour over the vegetables and the meat.
6. Place in the oven at 225 degrees for 6-8 hours. Check every so often to see if it is too dry.
7. 20 minutes before you are ready to eat add the peas and put back into the oven. If you do this too early the peas get mushy.
8 Serve with warm homemade chunky bread (which we dip in the stew)
- Prep Time: 30 min
- Cook Time: 6-8 hours