Venison Stew with Root Vegetables (Gluten-Free)

Ingredients

• about 910 g Venison, cubed
• 2 Carrots, chopped
• 2 Parsnips, chopped
• 2 Turnips, chopped
• 1 Onion, chopped
• 4 cloves Garlic, minced
• 1 cup Red wine
• 4 cup Beef broth
• 2 tbsp Tomato paste
• 2 Bay leaves
• 1 tsp Thyme, dried
• 0.5 tsp Rosemary, dried
• 2 tbsp Tapioca starch
• 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. 1Place a large Dutch oven or pot on the stove over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 910 g of venison in batches, ensuring not to overcrowd the pot. Brown the venison on all sides until it has a nice crust, about 2-3 minutes per side. Remove the browned venison from the pot and set it aside on a plate.
2. 2Add the 1 onion (chopped), 2 carrots (chopped), 2 parsnips (chopped), and 2 turnips (chopped) to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Add the 4 cloves of garlic (minced) and cook for 1 more minute until fragrant, stirring constantly.
3. 3Pour the 1 cup of red wine into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; these bits add flavor to the stew. Let the wine simmer and reduce slightly for about 2 minutes.
4. 4Return the browned about 910 g of venison to the pot. Add the 4 cups of beef broth, 2 tablespoons of tomato paste, 2 bay leaves, 1 teaspoon of dried thyme, and 0.5 teaspoon of dried rosemary. Stir everything together. Add the 1 teaspoon of salt and 0.5 teaspoon of black pepper.
5. 5Increase the heat to bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for at least 2 hours, or until the venison is very tender when pierced with a fork. Check occasionally to ensure it is not boiling rapidly.
6. 6In a small bowl, whisk together the 2 tablespoons of tapioca starch with 2 tablespoons of cold water until smooth. Pour this mixture into the simmering stew, stirring constantly. Continue to cook the stew, uncovered, for about 5 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
7. 7Before serving, carefully remove and discard the 2 bay leaves from the stew. Serve the venison stew hot.

Substitutions

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