Rich Venison Onion Gravy Stew
Rich Venison Onion Gravy Stew
Ingredients
For the Venison
- 1 1/2 pounds venison stew meat, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Stew Base
- 2 yellow onions, large, thinly sliced
- 2 carrots, medium, peeled and sliced into 1/2-inch rounds
- 2 cups beef broth
- 1 packet dried onion soup mix, 1-ounce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound small potatoes, quartered (such as Yukon Gold or red potatoes)
For the Gravy Finish
- 1/2 cup whole milk
Instructions
- 1
Pat the venison stew meat dry with paper towels. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge the venison cubes in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the venison in batches, being careful not to overcrowd the pot. Sear the venison on all sides until deeply browned, about 2-3 minutes per side. Remove the seared venison to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the sliced yellow onions to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. If the pot seems dry, add another splash of olive oil.
⏱️ 10 min
- 4
Return the seared venison to the pot with the onions. Stir in the sliced carrots, beef broth, dried onion soup mix, dried thyme, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 5
Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour, or until the venison begins to tenderize. Stir occasionally to prevent sticking.
⏱️ 60 min
- 6
Add the quartered small potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the venison is very tender and the potatoes are cooked through.
⏱️ 40 min
- 7
Remove the bay leaf. Stir in the whole milk. Increase the heat slightly and simmer for another 5 minutes, uncovered, allowing the gravy to thicken slightly. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min
- 8
Serve the Rich Venison Onion Gravy Stew hot, garnished with fresh parsley if desired.
Kitchen Tools
Nutrition Facts (per serving)
Rich Venison Onion Gravy Stew
Ingredients
For the Venison
- 1 1/2 pounds venison stew meat, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Stew Base
- 2 yellow onions, large, thinly sliced
- 2 carrots, medium, peeled and sliced into 1/2-inch rounds
- 2 cups beef broth
- 1 packet dried onion soup mix, 1-ounce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound small potatoes, quartered (such as Yukon Gold or red potatoes)
For the Gravy Finish
- 1/2 cup whole milk
Instructions
- 1
Pat the venison stew meat dry with paper towels. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge the venison cubes in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the venison in batches, being careful not to overcrowd the pot. Sear the venison on all sides until deeply browned, about 2-3 minutes per side. Remove the seared venison to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the sliced yellow onions to the same pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. If the pot seems dry, add another splash of olive oil.
⏱️ 10 min - 4
Return the seared venison to the pot with the onions. Stir in the sliced carrots, beef broth, dried onion soup mix, dried thyme, and bay leaf. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 5
Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour, or until the venison begins to tenderize. Stir occasionally to prevent sticking.
⏱️ 60 min - 6
Add the quartered small potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the venison is very tender and the potatoes are cooked through.
⏱️ 40 min - 7
Remove the bay leaf. Stir in the whole milk. Increase the heat slightly and simmer for another 5 minutes, uncovered, allowing the gravy to thicken slightly. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 5 min - 8
Serve the Rich Venison Onion Gravy Stew hot, garnished with fresh parsley if desired.