Beef Or Venison Stew Food

VENISON STEW

Steps:

• Mix together flour, garlic salt, Mrs. Dash, and pepper.
• Dredge stew meat in flour mixture.
• In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
• Do not cook completely through.
• Place stew meat into crockpot and then add the rest of the ingredients.
• Stir to mix.
• Cook on low for 8 hours.
• Stir before serving.

VENISON STEW

Steps:

• In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

THE BEST VENISON STEW YOU'LL EVER HAVE

Steps:

• Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
• Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
• When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
• Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
• Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
• Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
• Serve hot (is amazing with crusty bread).

YUMMY BEEF OR VENISON STEW

Steps:

• Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.
• Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.
• To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.

VENISON STEW

Steps:

• Chop the salt pork into chunks and render it down in a pan until it's crispy like bacon.
• Split the venison shank into 2 large pieces, and then chop the venison ham meat and shank into large chunks. Add the venison to the salt pork in the pan and brown the meat, about 10 minutes. While browning, add the garlic powder, chile flakes and sprinkle with salt and pepper. Next, add 2 tablespoons of the flour to the meat and mix it in to form a sort of gravy. Remove the meat and set it aside.
• Add the oil, butter and remaining 4 tablespoons flour to the empty pan and cook over medium heat to form a roux. Stir, and allow the roux to cook until it changes color from tan to brown.
• Add the beef stock and 2 cups water to the roux and bring it to a boil. Then add in the venison meat and cook it for 5 to 10 minutes, until the meat is three-quarters of the way cooked. Finally, add in the potatoes, oregano, peppercorns, bay leaves, carrots, celery and onions. Cook this until the meat falls off the shank bone, about 1 hour.

VENISON STEW

Steps:

• In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
• Remove the stew from the oven and serve in shallow bowls with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

INSTANT POT VENISON STEW RECIPE

Steps:

• Turn the Instant Pot to the saute function for 10 minutes. Add the olive oil to the bottom of the Instant Pot and add the cubed venison. After 5 minutes, add chopped garlic and diced onion. Saute until the cycle ends.
• Add the beef broth to the Instant Pot and use a spoon to scrape any brown bits on the bottom of the pressure cooker. Next, add potatoes, carrots, squash, paprika, sea salt, pepper, Italiano seasoning, red wine vinegar, and Worcestershire sauce. Give it a final stir to mix all the ingredients well.
• Secure the lid, set it to "sealing" or "stew" setting, and cook on high pressure for 35 minutes. Then, let the pressure release naturally for 10 minutes, then do a quick release.
• Remove the lid and give the venison stew a good stir. If you want your stew to be thicker, mix two tablespoons of cornstarch and two tablespoons of cold water and pour it immediately into the stew. Stir until thickened.
• Pour into serving bowls and enjoy!

INSTANT POT VENISON STEW

Steps:

• Set the instant pot to Sauté. Add oil and meat, brown meat for 3-4 minutes. Sprinkle flour over meat and stir.
• Add beef broth, spices, herbs, and vegetables. Lock the lid into place and set the manual pressure to 30 minutes.
• When time is up, let the pressure release naturally.

BEEF STEW OR VENISON STEW

Steps:

• 1. Coat beef stew meat (or venison stew meat) with flour.
• 2. In a large skillet, melt the shortening.
• 3. Add the flour coated meat; season with salt and pepper.
• 4. When the meat is almost browned, add onions, and finish browning.
• 5. Add the Worcestershire sauce, and stir for another minute.
• 6. Transfer to a 5 quart Dutch Oven, or a large soup kettle.
• 7. Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
• 8. Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.
• 9. Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. Cover, and simmer 1-1/2 hours.
• 10. Remove the bay leaf and whole cloves at this point, then bring back to a boil.
• 11. Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
• 12. Finally add the Kitchen Bouquet, and thoroughly mix through.
• 13. *Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

BEEF OR VENISON STEW

Steps:

• 1. Place a medium pot on medium heat. Add oil and allow to warm up. 2. When oil is ready, add meat and sear the outsides of the meat, about 3-4 minutes. 3. Add in the rest of the ingredients except for the cornstarch and the half and half to the pot and allow the liquid to come to a boil. Once soup has come to a boil, turn down to low and allow to simmer for 10-20 minutes, or until the vegetables are fork tender and the meat reads 170°F. Stir occasionally. 4. In a separate small mixing bowl, whisk together the half and half and cornstarch until no lumps are present. Add to the pot slowly, stirring the stew as you add. Allow to simmer until liquid thickens, about 5 minutes. Serve immediately.

VENISON STEW

Steps:

• Toss the venison in the flour.
• Heat half the oil in a large cast iron pot and fry the meat until browned all over.
• Remove the meat from the pot and set aside.
• Add the remaining oil and fry the onions and garlic gently for 5 minutes or until softened.
• Stir in the carrots, turnips and celery and cook for another 5 minutes.
• Add the browned venison, allspice, cumin, cardamom and bay to the stew.
• Top the stew with Guinness until all the ingredients are submerged.
• Bring the mixture to a slow simmer and let it cook for 2 hours or until the meat is tender.
• Towards the end of cooking time, add the orange zest and juice. Season to taste.
• Season with buttery mash and steamed green vegetables.

VENISON STEW I

Steps:

• In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Add potatoes and carrots; cook until tender.
• Combine flour and water. Stir into the stew. Remove bay leaf before serving.

CROCKPOT VENISON STEW

Steps:

• In a large mixing bowl, sprinkle the flour, teaspoon salt, and teaspoon pepper over top of the venison stew meat. Toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the venison. Cook for 4 minutes or until browned on all sides, turning frequently.
• Add the potatoes, mushrooms, celery, carrots, onion, venison stew meat, tomato paste, oregano, thyme, rosemary, bay leaf, salt, pepper, and sugar (if using).
• Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf before serving.