This venison stew with root vegetables is deep, dark, and incredibly comforting, the kind of meal that makes the whole house smell like “something wonderful is happening.” Tender cubes of venison (or beef, if you prefer) are slowly simmered with onions, carrots, parsnips, and potatoes in a rich, herb-scented broth until the meat is fall-apart soft and the vegetables are silky and sweet.
Ingredients
Instructions
Brown the meat: Heat oil in a large pot/Dutch oven over medium-high. Pat meat dry, season lightly with salt and pepper. Brown in batches so it sears instead of steams. Remove to a bowl.
Aromatics: In the same pot, add onion and cook 5–7 minutes until softened. Add garlic and cook 1 minute. Stir in tomato paste, cook 1–2 minutes to darken slightly.
Build the stew: Return meat and juices to pot. Add carrots, parsnips, potatoes, thyme/rosemary, bay leaves. Pour in stock just to cover.
Simmer: Bring to a boil, then reduce to low, cover, and simmer 1.5–2 hours. Stir occasionally; meat should become very tender.
Season: Taste and adjust salt and pepper. If too thin, simmer uncovered 10–15 minutes to reduce slightly.
Notes
It feels like true harvest food: simple, hearty, and built from what the land gives, game, roots, and time. The broth turns glossy and flavorful, soaking into every piece of meat and veg, and it’s perfect for spooning over mashed beans, cornbread, or roasted squash. If you want a cold-weather stew that tastes like it’s been bubbling on the hearth all afternoon, this pot delivers serious cozy energy with very little fuss.
Variations
Add more carrots and parsnip instead of potatoes.
No venison? Use beef.
Source
Food in U.S.A.
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