Easy Venison Stew
User Reviews
5
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Servings
6
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Calories
155 kcal
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Course
Main Course
Easy Venison Stew
Description
The "Easy Venison Stew" brings together venison shoulder or shank cut into uniform cubes, coated lightly with cornstarch, then browned to add depth of flavor. A paste of blended onions and garlic enhances the aromatic base. Black-eyed beans, sliced mushrooms, diced tomatoes, and beef broth create a rich, hearty liquid. Bay leaves and thyme impart subtle, savory herb notes. The ingredients cook together slowly, either simmered on the stovetop for about an hour or in a crockpot for several hours, allowing the venison to become tender and the flavors to meld.
This stew has a thick, satisfying texture from the combination of tender meat, softened beans, and mushrooms, enriched by the thickened broth from the cornstarch coating. The inclusion of black-eyed beans adds creaminess and substance beyond typical stews, making it filling and flavorful. The aromas from the herbs and seared venison deepen the dish’s savory character.
This venison stew fares well served as a main dish with bread or over a grain, suitable for colder days when a warm, restorative meal is desired. It can be eaten immediately or refrigerated for a day to improve flavor fusion. Adjusting the broth quantity allows control of stew thickness. Bay leaves should be removed before serving to avoid an overly strong herb taste.
Leftovers store well refrigerated up to five days. Browning meat is optional but recommended for improved flavor. Uniform meat pieces ensure even cooking. This stew carries only one Weight Watchers Blue Plan SmartPoint per serving.
Ingredients
- 2 onion peeled and diced
- 1 teaspoon Garlic puree
- 1 pound venison shoulder cubed into 2-inch pieces, or shank, 450g
- cornstarch to coat the venison
- salt
- black pepper freshly ground
- 28 ounces black-eyed beans rinsed and drained, 2 cans, 800g total
- 7 ounces mushroom sliced
- 28 ounces diced tomatoes 2 cans, 800g total
- 1 cup beef broth hot, 250 ml
- 2 bay leaf
- 4 thyme or other herbs like rosemary, sprigs
Instructions
Make On The Stovetop
- Add the onions and garlic into a blender and blend into a paste.
- Meanwhile, coat the venison pieces in the cornstarch and season with salt and pepper.
- Heat one tablespoon of olive oil in a skillet over high heat and brown the meat in batches.
- Add the meat and everything else into a saucepan, bring to a boil, then reduce the heat, cover and simmer for about 1 hour.
- Adjust seasoning, and either serve it right away or keep in the fridge for a day so the flavors meld and mature.
Make In A Crockpot
- Follow step 1 to 3 above.
- Add the meat, and everything else into the slow cooker and cook on high for about 4 hours.
- Test after 4 hours, and if it needs a bit more time then cook for another hour.
- Adjust seasoning, and at this point, you can either serve it right away or keep in the fridge for a day so the flavors meld and mature.
Notes
- Cut venison into evenly sized pieces for uniform cooking.
- Browning the meat adds flavor but is optional.
- Remove bay leaves before serving to avoid an overpowering taste.
- Add extra broth if a thinner stew is preferred.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- This stew has one WW Blue Plan SmartPoint per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 27g | 54% |
| Fat | 2g | 3% |
| Cholesterol | 65mg | 22% |
| Sodium | 133mg | 6% |
| Potassium | 574mg | 12% |
| Sugar | 2g | 4% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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