Venison Beer Stew

There's nothing better than good stew on a cold night...you can use beef if you don't have or care for venison...I ended up using cubed venison tenderloin because the first package of venison I defrosted, labeled 'deer cube', was actually cube steaks...it made the dish that much better, and I'm very happy to say that my spice choices worked perfectly. 


Venison Beer Stew

Ingredients:

4 tbsp extra virgin olive oil
2 tbsp butter
2 lbs cubed venison tenderloin (you can use stew meat) dredged with flour to lightly coat each cube
1 large diced onion
3 tbsp minced garlic
1 bottle Guinness beer
4 cups beef stock

1 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 tsp paprika

1/2 tsp tumeric
Use a pestle and mortar to crush the whole spices (can use ground if you don't have whole)
1/2 tsp whole cumin
1/2 tsp whole oregano
3 allspice berries
1/2 tsp salt
1/2 tsp freshly ground black pepper
Combine all above seasonings into a bowl
1 1/2 tsp sugar
1 lb sliced portabella mushrooms
6 chunky chopped carrots (washed, unpeeled)
8 chunky chopped red potatoes (washed, unpeeled)
additional water as needed

Directions:

Heat oil and butter in a large pot and brown the meat in small batches so they don't touch in the pan...

 ...place the cooked pieces on a plate and set aside.

Add the onions to the pot, scraping up all the venison bits in the pan as you stir them. Cook until they are softened and add the garlic.

Pour in the stock and then the Guinness.

Add  the Worcestershire, tomato paste, seasoning mixture and sugar.

 Add the mushrooms...

...and the carrots and potatoes, stir to combine.

Add the browned venison and any juices to the pot, stir and cover.  Bring it to a boil, then lower the heat to medium low to keep the stew at a low boil.  Cook for 2 - 3 hours.

The liquid will thicken somewhat, add water if it becomes too thick. 

Serve with crusty bread...so good!

This is an easy dish to prepare once you have all your ingredients pulled together.  It's worth the effort!

Check out the Homestead Barn Hop for more recipes!

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,

Lise