Venison Stew with Root Vegetables and Red Wine

Ingredients

• 1200 g Venison stew meat
• 3 medium Carrots
• 4 medium Potatoes
• 2 medium Parsnip
• 1 large Onion
• 4 cloves Garlic
• 1 cup Red wine
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 1 Bay leaf
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the venison into 2.54 cm cubes. Chop the carrots, potatoes, and parsnips into 2.54 cm pieces. Dice the onion and mince the garlic.
2. 2Season the venison with salt and pepper.
3. 3Heat olive oil in a large Dutch oven over medium-high heat. Brown the venison in batches, then set aside.
4. 4Add the onion and garlic to the pot and sauté until softened.
5. 5Stir in tomato paste and cook for 1 minute.
6. 6Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
7. 7Add the beef broth, thyme, and bay leaf. Bring to a simmer.
8. 8Return the venison to the pot. Add the carrots, potatoes, and parsnips.
9. 9Cover and simmer for at least 1.5 hours, or until the venison and vegetables are tender.
10. 10Remove the bay leaf before serving.

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