Venison Stew

• Meat

  • 2 1/2 lb Venison stew meat

• Produce

  • 4 Carrots
  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion
  • 1/2 tsp Thyme
  • 28 oz Tomatoes

• Canned Goods

  • 32 oz Beef stock

• Pasta & Grains

  • 1 cup Barley

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup Wine

Found on jessicanwood.com

Description

Ingredients

• 4 tbsp butter
• 4 tbsp olive oil
• 2.5 lb venison stew meat
• salt
• pepper
• 1 onion, diced
• 4 carrots, peeled and diced
• 8 oz sliced mushrooms, roughly chopped
• 1 cup wine
• 2 cloves garlic, minced
• 28 oz crushed tomatoes
• ½ tsp thyme
• 32 oz beef stock
• 1 cup barley

Directions

• Make sure the stew meat is as dry as possible before you start so that it browns well. Lay it out on paper towels to remove excess moisture. Then generously salt and pepper the meat.
• Heat 2 tbsp butter and 2 tbsp olive oil in a heavy pot (like a Dutch oven) over medium-high heat. Once the fat is hot, add the stew meat and brown on all sides. Its best to do this in a few batches to ensure even browning. Remove venison from pot and set aside.
• Add the remaining butter and olive oil to the pot and add the onions, carrots, and mushrooms. Stir to brown on all sides and allow the vegetables to begin to soften, about 4-5 minutes.
• Deglaze the pan with the red wine, using a wooden spoon to scrape sides and bottom of pan. Add minced garlic, crushed tomatoes, thyme, and a pinch of salt and pepper. Stir to make sure everything is well combined. Return the venison to the pan and cover with beef stock.
• Bring the stew to a boil then lower the temperature to simmer with lid on for at least 2 hours, 3 is better, so that the venison stew meat is tender.
• After 2-3 hours, stir in 1 cup barley and cover stew with lid. Let cook for another hour or until the barley reaches the desired consistency.
• Serve and enjoy!