Mexican Venison/ Beef Stew
Ready In: 1 hr 40 mins
Serves: 10
Ingredients
- 3 lbs venison, cut into 1-inch cubes, substitute beef
- 3 tablespoons olive oil or 3 tablespoons canola oil
- 1⁄4 lb chorizo sausage, soft
- 2 (15 ounce) cans red beans, I used navy beans
- 2 (15 ounce) cans diced tomatoes
- 3 medium onions, diced 1-inch
- 3 large carrots, peeled, diced 1-inch
- 3 stalks celery, diced 1-inch
- 1 tablespoon garlic, minced
- 8 -16 ounces fresh mushrooms, halved
- 1 jalapeno, sliced with seeds, any size, seeded if desired, this is not part of the original recipe but a perfec
- 2 large green peppers, seeded and diced, we did not add
- 2 tablespoons chili powder
- 1⁄4 cup flour
- 2 cups red wine
- 2 cups beef broth
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- Tabasco jalapeno sauce, to taste
Directions
- Over medium high heat, add oil to a large deep pot. When the pot and oil are hot, add meat and brown on all sides. Remove from pot and set aside.
- Add the chorizo to the warm pot and cook through, about 5 minutes.
- Add all vegetables and saute for 5 minutes more.
- Add the flour and cook for 3 minutes.
- Add the red wine. beef broth and seasonings.
- Add the meat back to the pot.
- Reduce heat and allow to simmer for 60 minutes or longer. Stirring often. We simmered ours a bit longer to reduce the liquid and thicken the gravy.
- Serve with some crusty bread.
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