Venison / Beef Stew

A slow cooking stew that originally was for Venison, but it is great with beef as well. With big chunks of Potatoes, Carrots and Celery. Worth the long cooking time.

Venison / Beef Stew

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  • Prep Time


  • Total Time


  • Servings



  • 2-3 lbs. Venison or Beef; Cubed

  • 1 stick Margarine or Butter

  • 4 Cups Hot Water

  • 1 tsp. Lemon Juice

  • 1 tsp. Worchestershire

  • 2-3 Cloves fresh Garlic; minced

  • 2-3 Onions, Rough chop or left Whole

  • 4-5 Stalks Celery; Rough chop

  • 6 Carrots; Rough chop

  • 4-5 potatoes; peeled and cut in chunks

  • 1-2 Bay Leaves

  • 2 tsp. Salt ( I use Kosher )

  • ½ tsp. Black Pepper

  • pinch of All-Spice

  • Flour ( for thickening )

  • 1 cup cold water

  • Kitchen Bouquet ( gravy Browning )

  • frozen Peas ( If desired )


1.In Large Dutch Oven or Big Pot, melt Butter and brown meat til browned. Add Water, Lemon Juice, Worchestshire, Bay leaves , Salt and Pepper and All-Spice. Bring up to a slow boil and cook meat for about an hour while preping Veggies. 2.Add Carrots, Celery, Garlic, Onions and then Potatoes to the stew and simmer low and covered, for 2-3 hours til the meat is tender and the Veggies are cooked to desired tenderness. 3.This step can be done in the oven at 200 degrees if you have an oven safe pot. 4.When the stew is finished cooking, mix approx. 1/2 cup of Flour or Wondra with 1 cup cold water for a thickening. Mix into stew and add a dash of Kitchen Bouquet to brown gravy and add flavor. You can also add about 1/2 bag of frozen peas to the stew, and just heat them through at the end of the cooking process if desired.


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