Easy Venison Stew
A warming family friendly deer meat stew.
Servings 6
Calories 155kcal
Ingredients
- 2 onions peeled and diced
- 1 teaspoon garlic puree
- 1 pound (450g) venison shoulder or shank cubed into 2-inch pieces
- cornstarch to coat the venison
- salt
- freshly ground black pepper
- 28 ounces (800g) 2 cans of black-eyed beans rinsed and drained
- 7 ounces (200g) mushrooms sliced
- 28 ounces (800g) 2 cans of diced tomatoes
- 1 cup (250ml) hot beef broth
- 2 bay leaves
- 4 sprigs of thyme or other herbs like rosemary
Instructions
Make On The Stovetop
- Add the onions and garlic into a blender and blend into a paste.
- Meanwhile, coat the venison pieces in the cornstarch and season with salt and pepper.
- Heat one tablespoon of olive oil in a skillet over high heat and brown the meat in batches.
- Add the meat and everything else into a saucepan, bring to a boil, then reduce the heat, cover and simmer for about 1 hour.
- Adjust seasoning, and either serve it right away or keep in the fridge for a day so the flavors meld and mature.
Make In A Crockpot
- Follow step 1 to 3 above.
- Add the meat, and everything else into the slow cooker and cook on high for about 4 hours.
- Test after 4 hours, and if it needs a bit more time then cook for another hour.
- Adjust seasoning, and at this point, you can either serve it right away or keep in the fridge for a day so the flavors meld and mature.
Notes
- Cut your venison meat to the same size so that they cook evenly.
- You don't need to brown the meat, but seared venison adds greater flavor.
- Don't forget to discard bay leaves before eating.
- Add an extra half a cup (125 ml) or more of broth for a thinner stew.
- Storage - keep in an airtight container inside the fridge up to 5 days.
- There is just 1 WW Blue Plan SmartPoint in a serving of Stew.
Nutrition
Calories: 155kcal | Carbohydrates: 5g | Protein: 27g | Fat: 2g | Cholesterol: 65mg | Sodium: 133mg | Potassium: 574mg | Sugar: 2g | Vitamin C: 3.9mg | Calcium: 19mg | Iron: 3.8mg