The Best Venison Stew You’ll Ever Have!

By gbvampy1

Ingredients

• 2 pounds of venison stew meat
• 2 medium carrots, peeled and cut
• 2 celery stalks, cut up
• 1 Large Yellow Onion, diced
• 2 garlic cloves, minced
• 1 cup of red wine
• 4 cups of beef stock
• 1 Tablespoon Worcestershire
• 2 Bay Leaves
• 1/2 cup of flour
• salt and fresh ground black pepper
• 4 medium potatoes, peeled and cubed
• 2 pints of baby portabella mushrooms, cleaned and cut up
• 2 Tablespoons Olive Oil

Preparation

Step 1

Season the stew meat with salt and pepper. Put the flour and the stew meat into a gallon zip-loc bag and give it a few good shakes.
Heat the olive oil in a heavy bottomed pot. I really like to use a good cast iron Dutch oven. Remove the floured stew meat and brown in the oil.
Working in a couple of batches brown the meat and remove it from the pot. Toss in the onions, celery, carrots, and garlic. Let them soften for 2 minutes and then add the liquid.
Bring the mixture to a boil. Add the meat, bay leaves, and Worcestershire. Turn the heat way down and keep the proto-stew at a low simmer.
Simmer for 2 hours stirring occasionally. Add the potatoes and mushrooms and simmer for 1 more hour