Earthy Venison Stew

Ingredients

Ingredients

• 2 lbs venison
• 2 tbsp olive oil
• 1 onion
• 3 garlic cloves
• 8 oz mushrooms
• 4 carrots
• 3 celery stalks
• 2 fresh thyme sprigs
• 2 tbsp all-purpose flour
• 2 cups red wine
• 4 cups beef broth
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 potatoes

Instructions

1. Heat 2 tbsp oil in a large Dutch oven over medium-high heat.
2. Brown 2 lbs venison cubes in batches, about 5 minutes per batch; remove and set aside.
3. Add 1 chopped onion, 3 minced garlic cloves, and 8 oz sliced mushrooms to the pot; sauté until softened, about 5 minutes.
4. Stir in 4 chopped carrots, 3 chopped celery stalks, and 2 sprigs thyme; cook for 3 minutes.
5. Sprinkle 2 tbsp flour over vegetables and stir to coat.
6. Pour in 2 cups red wine, scraping up browned bits; simmer for 2 minutes.
7. Return venison to pot; add 4 cups beef broth, 2 bay leaves, 1 tsp salt, and 1/2 tsp pepper.
8. Bring to a boil, then reduce heat to low; cover and simmer for 2 hours until venison is tender.
9. Add 2 diced potatoes; simmer uncovered for 30 minutes until potatoes are soft.
10. Remove bay leaves and thyme sprigs; adjust seasoning to taste.
11. Serve hot with crusty bread.