Ingredients:

  • 2 lbs (900g) venison, cut into 1-inch cubes
  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 cup (240ml) green beans, cut into 1-inch pieces
  • 4 cups (960ml) beef or venison broth
  • 1 cup (240ml) red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tablespoons (30g) tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions:

  1. Prepare the ingredients by chopping vegetables and cutting venison into cubes.
  2. Brown the venison by heating oil in a Dutch oven over medium-high heat, then adding venison in batches until browned on all sides.
  3. Sauté the aromatics by removing venison and adding onions and garlic, sautéing until onions are translucent.
  4. Add vegetables and seasonings by stirring in carrots, potatoes, and green beans, cooking for a few minutes, then adding tomato paste, thyme, and bay leaves.
  5. Deglaze the pot by pouring in red wine and scraping the bottom to release browned bits.
  6. Combine ingredients by returning venison to the pot and adding broth.
  7. Simmer the stew by bringing it to a boil, then reducing to a simmer. Cover and cook for 1.5 hours.
  8. Season to taste by adjusting seasoning with salt and pepper and removing bay leaves before serving.