Lilmumma Venison Stew

Submitted by LilMumma

"A family favourite on St. Patrick's Day. You could replace the the wine with beer or ale, or use all broth to make it non-alcoholic. Serve with Irish soda bread of flaky buttermilk biscuits. Serving size: about 1 1/4 cups."

 

• Ready In: 1hr
• Ingredients: 20
• Yields: 10 cups
• Serves: 8

ingredients

• 1 medium onion, chopped
• 1⁄2 cup cubed potato
• 1 cup mushroom, quartered
• 3 cups cubed turnips
• 2 celery ribs, sliced
• 2 teaspoons dried rosemary
• 1 bay leaf
• 2 large garlic cloves, minced
• 16 ounces lean venison loin, cut into bite sized cubes
• 1 tablespoon flour
• 1⁄4 cup pearl barley
• 1⁄2 cup water
• 1⁄2 cup dry white wine
• 1 cup peas
• 8 cups low sodium beef broth
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried thyme
• 2 medium carrots, sliced
• 1⁄4 cup parsley, chopped

directions

1. Coat a Dutch oven with cooking spray; place over medium-­high heat until hot. Add venison and onion; cook 5 minutes or until meat is browned on all sides.
2. Add flour and cook, stirring constantly, 1 minute. Stir in wine, and simmer 2 minutes. Add broth; simmer, covered, 10 minutes or until meat is tender.
3. Add remaining ingredients, except peas; simmer, uncovered, 20 minutes or until potato is tender. Add peas, and simmer 5 minutes. Stir in parsley, salt, and pepper. Discard bay leaf before serving.