This robust Venison-Beef Stew is the ultimate comfort food for chilly evenings. By combining lean venison with rich beef, you get a deep, savory flavor profile that is both hearty and satisfying. The meat is tenderized and browned to lock in juices, then slow-simmered with carrots, potatoes, celery, and peas until fork-tender. The addition of Kitchen Bouquet and Worcestershire sauce enhances the natural gamey notes without overpowering them, creating a rich, dark broth that coats the vegetables perfectly. It&# 226;ÂÂs an economical, protein-packed meal that tastes even better the next day as the flavors meld together. Ideal for family dinners or meal prep, this stew requires minimal active cooking time but delivers maximum flavor. Serve with crusty bread to soak up every last drop of the savory gravy.
Venison-Beef Stew
Description
This robust Venison-Beef Stew is the ultimate comfort food for chilly evenings. By combining lean venison with rich beef, you get a deep, savory flavor profile that is both hearty and satisfying. The meat is tenderized and browned to lock in juices, then slow-simmered with carrots, potatoes, celery, and peas until fork-tender. The addition of Kitchen Bouquet and Worcestershire sauce enhances the natural gamey notes without overpowering them, creating a rich, dark broth that coats the vegetables perfectly. It&# 226;ÂÂs an economical, protein-packed meal that tastes even better the next day as the flavors meld together. Ideal for family dinners or meal prep, this stew requires minimal active cooking time but delivers maximum flavor. Serve with crusty bread to soak up every last drop of the savory gravy.Ingredients
Directions
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Cut the venison and beef into bite-sized cubes.
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Sprinkle the meat evenly with the meat tenderizer and let it sit for 10 minutes.
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In a large 4-quart pot, melt the butter over medium-high heat.
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Brown the seasoned meat in the butter, working in batches if necessary, until sealed on all sides.
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Add the diced onions, garlic, carrots, celery, and potatoes to the pot.
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Stir in the beef bouillon cubes, bay leaf, Kitchen Bouquet, and Worcestershire sauce.
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Pour in the stew starter cans (or water/broth) and enough additional water to cover the ingredients.
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Bring the mixture to a boil, stirring occasionally to dissolve the bouillon.
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Reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, or until the meat and vegetables are tender.
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Stir in the sweet peas during the last 10 minutes of cooking.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 463.1kcal
- % Daily Value *
- Total Fat 20.5g32%
- Saturated Fat 7.9g40%
- Cholesterol 181.6mg61%
- Sodium 151.0mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 63.6g128%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cooking Vessel: Use a large 4-quart pot or a Dutch oven to ensure there is enough room for the ingredients to simmer without boiling over.
Meat Tenderizer: If you do not have Adolph's meat tenderizer, you can substitute with 1 teaspoon of baking powder or a sprinkle of salt and let it rest for 10-15 minutes to help break down fibers.
Storage: This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Thickening: If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 5 minutes of cooking.
