Hearty stew with tender meat and savory broth.

This hearty beef or venison stew recipe is perfect for cold days, featuring tender meat simmered with carrots, potatoes, and celery in a rich, savory broth. A touch of red wine adds depth, while herbs like thyme and rosemary infuse the stew with aromatic flavors. The optional flour slurry thickens the stew to your liking, creating a comforting and satisfying dish. Serve this robust stew with crusty bread for dipping, or over creamy mashed potatoes for a complete meal. A fresh green salad or steamed green beans on the side adds a crisp contrast to the stew’s rich flavors.

Ingredients

• 2 lbs beef or venison, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 large carrots, sliced
• 3 large potatoes, peeled and cubed
• 2 celery stalks, sliced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the Meat
   • Season the beef or venison cubes with salt and pepper.
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the meat in batches, ensuring all sides are well-seared. Remove the meat and set aside.
2. Cook the Aromatics
   • In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes.
3. Deglaze the Pot
   • Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
4. Add Ingredients
   • Return the browned meat to the pot.
   • Stir in the beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary.
   • Add the carrots, potatoes, and celery.
5. Simmer the Stew
   • Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat and vegetables are tender. (you can also use a crock pot.)
6. Thicken the Stew (Optional)
   • If you prefer a thicker stew, whisk together 2 tablespoons of flour with a bit of water to make a slurry. Stir the slurry into the stew and let it simmer for an additional 10-15 minutes.
7. Finish and Serve
   • Add the frozen peas in the last 10 minutes of cooking.
   • Remove the bay leaves before serving.
   • Garnish with chopped fresh parsley.

Bloom Hearty Store