Keto Venison Stew with Root Vegetables

Ingredients

• 2 lb Venison Stew Meat
• 1 large Rutabaga
• 2 medium Turnips
• 1 large Onion
• 2 stalks Celery
• 3 cloves Garlic
• 4 cups Beef Broth
• 1/2 cup Red Wine
• 2 tbsp Olive Oil
• 1 tsp Thyme
• 1 tsp Rosemary
• 1 leaf Bay Leaf
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Prepare your ingredients: Cut the 2 lb of venison stew meat into 1-inch cubes. Peel and cut the 1 large rutabaga and 2 medium turnips into 1-inch cubes. Chop the 1 large onion and 2 stalks of celery into 1/2-inch pieces. Mince the 3 cloves of garlic.
2. 2Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Brown the 2 lb of venison stew meat in batches until all sides are seared, about 3-4 minutes per batch. Remove the browned venison from the pot and set aside on a plate.
3. 3Add the chopped 1 large onion and 2 stalks of celery to the same pot. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced 3 cloves of garlic and cook for 1 more minute until fragrant.
4. 4Stir in the cubed 1 large rutabaga and 2 medium turnips. Cook for about 5 minutes, stirring occasionally, to lightly brown them.
5. 5Pour in 4 cups of beef broth and 1/2 cup of red wine. Scrape the bottom of the pot to loosen any browned bits. Return the browned 2 lb of venison stew meat to the pot.
6. 6Add 1 tsp of thyme, 1 tsp of rosemary, 1 bay leaf, 1/2 tsp of salt, and 1/2 tsp of black pepper to the pot. Stir everything together. Bring the stew to a simmer.
7. 7Once simmering, reduce the heat to low, cover the pot tightly, and cook for 2 hours to 2 hours and 30 minutes. The stew is ready when the venison is fork-tender and the root vegetables are soft. Check the tenderness by piercing a piece of venison and a vegetable cube with a fork.
8. 8Before serving, carefully remove and discard the 1 bay leaf from the pot. Serve the Keto Venison Stew hot.

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