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    You are in: Home / Recipes / Savoury Beef Stew (Or Buffalo, Moose, Venison) Recipe
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    Savoury Beef Stew (Or Buffalo, Moose, Venison)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    SukiB's Note:

    This recipe has been tweaked and modified so many times I can't even remember the original version - it is a staple at our house at least a few times a month. My DH is a hunter, so we often sub in moose, buffalo or venison in place of the stewing beef. For those once-a-month cooks, this recipe can be prepped & frozen ahead - I double or triple the recipe, stew the meat to tender - then I let it cool, divide it up and freeze it at this stage. It can be taken out of the freezer and thawed out in the fridge, reheat and add the vegetables 45 minutes ahead - easy one dish meal.

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    Units: US | Metric


    1. 1
      Dredge beef in flour.
    2. 2
      Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
    3. 3
      Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
    4. 4
      Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
    5. 5
      Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
    6. 6
      When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on December 07, 2010


      This was my first attempt at a stew, and it was successful! I threw in two bay leaves, white pepper and oregano at the start and pinches of salt and black pepper throughout the 2nd simmer phase. Delicious!!! Glad we have leftovers. Just what I was looking for. thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Savoury Beef Stew (Or Buffalo, Moose, Venison)

    Serving Size: 1 (621 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 598.7
    Calories from Fat 233
    Total Fat 25.8 g
    Saturated Fat 9.4 g
    Cholesterol 75.9 mg
    Sodium 620.2 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 9.3 g
    Sugars 8.9 g
    Protein 28.6 g

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