Ingredients:

  • 2 pounds venison stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (such as Merlot or Cabernet Sauvignon)
  • 4 medium carrots, sliced
  • 2 stalks celery, diced
  • 2 medium potatoes, cubed
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Dice onion, mince garlic, slice carrots, dice celery, and cube potatoes.
  2. Heat olive oil in a Dutch oven over medium-high heat.
  3. Add venison in batches and brown on all sides. Remove and set aside.
  4. In the same pot, add onions and sauté until translucent, about 5 minutes.
  5. Stir in garlic and cook for an additional 1 minute.
  6. Pour in red wine to deglaze the pot, scraping up any browned bits.
  7. Return the venison to the pot.
  8. Add beef broth, carrots, celery, potatoes, thyme, bay leaves, salt, and pepper.
  9. Bring to a boil, then reduce heat and cover. Let simmer for 2 hours, stirring occasionally.
  10. Remove bay leaves; taste and adjust seasoning as needed. Simmer uncovered if a thicker stew is desired.