Venison Stew with Root Vegetables (Gluten-Free)

Ingredients

• 2 lb Venison
• 2 large Carrots
• 2 medium Parsnips
• 1 medium Swede
• 1 large Onion
• 3 cloves Garlic
• 0.25 cup Tapioca flour
• 1 cup Red wine
• 4 cups Beef broth
• 2 tablespoons Tomato paste
• 2 teaspoons Rosemary
• 1 teaspoon Thyme
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Cut the 2 lb venison into 1-inch cubes. Season the venison cubes with the 1 teaspoon salt and 0.5 teaspoon black pepper.
2. 2Heat the 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Brown the seasoned venison in batches, ensuring not to overcrowd the pot. Once browned, remove the venison from the pot and set it aside on a plate.
3. 3Add the large onion and 3 cloves garlic to the same pot. Sauté over medium heat, about 300°F (150°C), until the onion is softened and translucent, approximately 5-7 minutes. Do not let the garlic burn.
4. 4Add the 2 large carrots, 2 medium parsnips, and 1 medium swede to the pot. Cook, stirring occasionally, for 5 minutes until they begin to soften slightly.
5. 5Stir in the 0.25 cup tapioca flour and cook for 1 minute, stirring constantly, until it coats the vegetables. Pour in the 1 cup red wine, scraping the bottom of the pot with a spoon to loosen any browned bits. Let the wine simmer and reduce slightly for 2 minutes.
6. 6Add the 4 cups beef broth, 2 tablespoons tomato paste, 2 teaspoons rosemary, and 1 teaspoon thyme to the pot. Stir everything together until well combined. Bring the liquid to a gentle simmer.
7. 7Return the browned 2 lb venison to the pot. Cover the pot with a lid, reduce the heat to low, and let the stew simmer gently for 1.5 to 2 hours, or until the venison is very tender. The internal temperature of the venison should reach at least 160°F (71°C) when tested with a meat thermometer. Stir occasionally to prevent sticking.
8. 8Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve the venison stew hot.

Substitutions

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