Venison stew is a classic, hearty dish that heats you up from the inside out.
Thats when kicking back with a perfectly prepared bowl of venison stew is both heart- and stomach-warming.
Its also a terrific one-pot meal thats easiest to make in your slow-cooker.
Credit:Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Rishon Hanners
Store leftovers in an airtight container in the refrigerator for up to 48 hours.
As long as theres enough sauce to cover the proteins, venison stew also freezes well.
Ingredients
3/4cup(about 3 1/4 oz.)
all-purpose flour, divided
5tsp.kosher salt, divided
2lb.venison stew meat, cut into (1-in.)
pieces
1/4cupcanola oil
4cupsunsalted beef broth, divided
1(12-oz.)
pieces) Yukon Gold potatoes (from 12 oz.
unpeeled potatoes)
3medium (12 oz.
total) carrots, cut into 1- x 1/2-in.
pieces (about 2 cups)
1medium (6 oz.)
Add venison; toss to coat.
Brown meat:
Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high.
Remove from skillet; wipe skillet clean.
Repeat process using remaining oil and venison.
Divide stew evenly among bowls; garnish with additional chives.
