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Hearty Venison Stew

Total Time

Prep: 10 min. Cook: 1-1/4 hours


4 servings

When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. "This stew tastes great right off the stove but it's even better if you make it ahead and reheat it," he says.


  • 1 pound venison, cubed
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 teaspoons dried thyme
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried parsley flakes
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 6 to 8 whole peppercorns
  • 1 bay leaf
  • 2 cups cubed peeled potatoes
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 2 celery ribs, chopped
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1/8 to 1/4 teaspoon browning sauce


  1. In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1-1/2 cups: 306 calories, 7g fat (2g saturated fat), 96mg cholesterol, 1104mg sodium, 29g carbohydrate (0 sugars, 4g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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