Savory Deer Stew with Onions and Creamy Gravy
Savory Deer Stew with Onions and Creamy Gravy
Ingredients
For the Deer Stew
- 1 1/2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 yellow onions, large, roughly chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, large, peeled and cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 ounce dry onion soup mix, 1 packet
- 3 cups beef broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
For the Creamy Gravy
- 2 tablespoons all-purpose flour
- 1/2 cup milk, whole or 2%
Instructions
- 1
Pat the venison stew meat dry with paper towels. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the venison in batches, ensuring not to overcrowd the pot, and sear until browned on all sides, about 3-4 minutes per batch. Remove the seared venison and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the carrots and potatoes, garlic powder, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 3-4 minutes, stirring.
⏱️ 10 min
- 4
Stir in the dry onion soup mix, beef broth, bay leaf, and dried thyme. Return the seared venison to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the venison is very tender. Stir occasionally to prevent sticking.
⏱️ 120 min
- 5
After 2 hours, remove the bay leaf from the stew and discard. In a small bowl, whisk together the all-purpose flour and milk until no lumps remain, creating a smooth slurry.
⏱️ 5 min
- 6
Pour the milk and flour slurry into the simmering stew, stirring constantly. Increase the heat to medium-low and continue to cook, stirring gently, for another 10-15 minutes, or until the gravy has thickened to your desired consistency. Taste and adjust seasonings if necessary.
⏱️ 15 min
- 7
Serve the Savory Deer Stew hot, garnished with fresh parsley if desired. This stew pairs wonderfully with crusty bread or a simple green salad.
Kitchen Tools
Nutrition Facts (per serving)
Savory Deer Stew with Onions and Creamy Gravy
Ingredients
For the Deer Stew
- 1 1/2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 yellow onions, large, roughly chopped
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 potatoes, large, peeled and cut into 1-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 ounce dry onion soup mix, 1 packet
- 3 cups beef broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
For the Creamy Gravy
- 2 tablespoons all-purpose flour
- 1/2 cup milk, whole or 2%
Instructions
- 1
Pat the venison stew meat dry with paper towels. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the venison in batches, ensuring not to overcrowd the pot, and sear until browned on all sides, about 3-4 minutes per batch. Remove the seared venison and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the carrots and potatoes, garlic powder, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another 3-4 minutes, stirring.
⏱️ 10 min - 4
Stir in the dry onion soup mix, beef broth, bay leaf, and dried thyme. Return the seared venison to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the venison is very tender. Stir occasionally to prevent sticking.
⏱️ 120 min - 5
After 2 hours, remove the bay leaf from the stew and discard. In a small bowl, whisk together the all-purpose flour and milk until no lumps remain, creating a smooth slurry.
⏱️ 5 min - 6
Pour the milk and flour slurry into the simmering stew, stirring constantly. Increase the heat to medium-low and continue to cook, stirring gently, for another 10-15 minutes, or until the gravy has thickened to your desired consistency. Taste and adjust seasonings if necessary.
⏱️ 15 min - 7
Serve the Savory Deer Stew hot, garnished with fresh parsley if desired. This stew pairs wonderfully with crusty bread or a simple green salad.