You are here: Home » Recipes » Venison Stew Venison Stew Yield 8 servings Prep 10 mins Cook 300 mins A hearty stew for the chilliest of nights. This stew warms you up with hearty venison balanced by potatoes, fresh herbs and vegetables to sink your teeth into. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 1/2 pounds venison, cut into 1 1/2-inch chunks1 cup all-purpose flour1 teaspoon salt3/4 teaspoon coarsely ground black pepper1/2 cup vegetable oil2 large yellow onions, peeled and diced2 large carrots, peeled and cut into 1-inch chunks3 cloves garlic, finely chopped3 whole bay leaves1/2 teaspoon dried thyme1/4 teaspoon ground allspice12 ounces hard apple cider or 1 1/2 cups apple cider1 tablespoon Worcestershire sauce3 cups reduced-sodium beef or chicken broth, divided1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks1 medium green or yellow bell pepper, cored and cut into 1-inch pieces1 medium red bell pepper, cored and cut into 1-inch pieces Instructions Pat meat chunks dry with paper towels. Combine flour, salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes. Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large (5-quart) casserole. Preheat oven to 325F. Add onions and carrots to oil remaining in pan and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the casserole; stir. (The liquid should barely cover the meat.) Bring to a simmer on top of the stove; cover the pot and place in oven. Cook 2 to 3 hours, until meat is barely tender. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pot, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked. Recipe by Greg Patent.