This stew is full of hearty ingredients and is the perfect comfort food when it's cold out. Not big on venison? Substitute elk or beef stew meat.
2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
1/3 cup tomato paste
2 teaspoons chopped fresh oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour (about 1 ounce)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth
How to Make It
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.
I used about 2 lbs of loin venison and a chocolate stout. What a great flavor. I added about 6 large dried ancho chilis as well for just a little heat. My 12 yr old had thirds! Thanks for the recipe! Ed
Tried this for the first time today. Great result but I'd tweak the recipe a little. I'd chop the onions smaller (personal preference). I bought diced venison - I'd make sure that the pieces are of a similar size - some were very small & some were more than bite-sized. Overall very good.
My only issue is that it takes over an hour to prep, but after that it's all done. Someday I hope scientists invent a more convenient form of thyme - one where the leaves magically fall off their stems. Typically frustrations about prepping fresh thyme aside, this was delicious - a perfect, hearty stew that fills the house with hearty smells of, well, stew :)
This recipe is so good, it helped me turn my family on to venison. The "Layer first 14 ingredients" line always draws a chuckle, but the result is seriously good food. At home we typically serve this stew alongside polenta topped with sweet basil and parmesan. It does freeze well in small freezer bags (extract any air with a straw), and so is a perfect ready-to-go meal for hunting trips, where my buddies rave about it.