Would you eat Venison StewIngredients:900g (2 lbs) Venison, cut into 1-inch cubes3 tbsp All-Purpose Flour (approx. 25-30g)3 large Carrots, thickly sliced3-4 medium Potatoes, peeled and cubed1 large Onion, chopped200g Fresh Mushrooms, sliced2 cloves Garlic, minced4 cups (960ml) Beef Broth2 tbsp Tomato Paste1 tbsp Worcestershire SauceHerbs: 2 Bay leaves, 1 tsp dried Thyme, 1 tsp dried RosemarySalt and Black Pepper to tasteOil or Butter for searing👩🍳 Instructions:Coat the Meat: Pat the venison cubes dry, season with salt and pepper, and toss them thoroughly in the flour until evenly coated.Sear for Flavor: Heat some oil or butter in a heavy Dutch oven over medium-high heat. Sear the venison in batches until beautifully browned on all sides, then set aside.Sauté the Aromatics: In the same pot, add the onion, garlic, and mushrooms. Cook for 3-5 minutes until soft and fragrant. Stir in the tomato paste for 1 minute.Build the Gravy: Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Return the venison and add the bay leaves, thyme, and rosemary.Simmer Low & Slow: Bring to a boil, then reduce the heat to low. Cover and let it simmer gently for 1 to 1.5 hours until the meat begins to tenderize.Add Vegetables: Stir in the carrots and potatoes. Cover again and simmer for another 30 to 45 minutes, or until the venison is melt-in-your-mouth tender and the gravy is perfectly thickened.
