Savoury Beef Stew Or Buffalo Moose Venison Recipes

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SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  • Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  • Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

SAVORY BEEF STEW



Savory Beef Stew image

Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 small onion, chopped
1 tablespoon canola oil
1-1/2 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/2 cup sherry or reduced-sodium beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 large potato, peeled and chopped
1 medium turnip, peeled and chopped

Steps:

  • Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

BEEF STEW OR VENISON STEW



Beef Stew or Venison Stew image

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!" Needless to say I was quite flattered by his compliment!

Provided by Cindi M Bauer

Categories     Stew

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/2 lbs beef stew meat, cut into 3/4-inch pieces or 1 1/2 lbs venison
1/2 cup flour
2 -3 tablespoons shortening (add more if need be)
salt & pepper, season according to taste
1 medium onion, chopped fine
3 -4 dashes Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
1 pinch dried thyme
1 bay leaf
1 tablespoon lemon juice (This tenderizes the meat)
4 whole cloves
5 carrots, sliced thin
4 medium potatoes, cubed small
1/2-1 green bell peppers, chopped fine or 1/2-1 yellow bell pepper
1 stalk celery, sliced thin
1 (4 ounce) can mushroom stems and pieces, drained
1 (14 1/2 ounce) can whole tomatoes, cut up
1/2 cup frozen peas (*See note) (optional)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 teaspoon Kitchen Bouquet, browning & seasoning sauce (optional)

Steps:

  • Coat beef stew meat (or venison stew meat) with flour.
  • In a large skillet, melt shortening.
  • Add the flour coated meat; season with salt and pepper.
  • When the meat is almost browned, add onions; finish browning.
  • Add the Worcestershire sauce; stir for another minute.
  • Transfer to a 5 quart Dutch Oven, or a large soup kettle.
  • Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
  • Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
  • Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
  • Cover, and simmer 1-1/2 hours.
  • Remove bay leaf and whole cloves at this point.
  • Bring back to a boil.
  • Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
  • Finally add the Kitchen Bouquet; mix through thoroughly.
  • Serves 8 - 10.
  • *Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

SAVOURY BEEF STEW (OR BUFFALO, MOOSE, VENISON)



Savoury Beef Stew (Or Buffalo, Moose, Venison) image

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.

Provided by SukiB

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 -3 lbs stewing beef
1/4 cup flour
1/2 cup diced onion
2 -3 tablespoons vegetable oil
1 (680 ml) can tomato sauce
2 -3 cups water
2 teaspoons Worcestershire sauce
2 -3 garlic cloves, minced
2 -4 tablespoons beef bouillon
2 tablespoons parsley flakes
6 -8 large potatoes
4 celery ribs
6 -8 carrots
salt & pepper

Steps:

  • Dredge beef in flour.
  • Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
  • Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
  • 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.
  • 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.
  • 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!).

Nutrition Facts : Calories 598.8, Fat 25.9, SaturatedFat 9.4, Cholesterol 76, Sodium 620.2, Carbohydrate 64.4, Fiber 9.3, Sugar 8.9, Protein 28.6

NORTHEAST WOODLAND SAVORY VENISON STEW



Northeast Woodland Savory Venison Stew image

Make and share this Northeast Woodland Savory Venison Stew recipe from Food.com.

Provided by drhousespcatcher

Categories     Stew

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup corn oil
1 1/2 lbs trimmed venison, cubed into bite-sized pieces
1 medium onion, coarsely chopped
3 large garlic cloves, finely diced
8 small red potatoes, quartered
3 celery ribs, diced
3 carrots, cut into 1/2 inch rounds
2 bay leaves
1 cup wild mushroom, cut into bite-sized pieces
1/4 teaspoon finely crumbled dried sage
1/4 teaspoon dried parsley, chopped
1/4 teaspoon coarse salt
ground pepper
1/4 teaspoon any hot sauce (such as tabasco)
2 cups vegetable stock or 2 cups meat stock
8 ounces prepared salsa

Steps:

  • In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison.
  • and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well.
  • Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream.
  • Hot sauce recommended Tabasco.
  • Salsa, any type: Mild or according to taste.

Nutrition Facts : Calories 373.3, Fat 16.1, SaturatedFat 2.6, Cholesterol 71.4, Sodium 337.8, Carbohydrate 33.8, Fiber 4.6, Sugar 4.7, Protein 23.8

EASY SMOTHERED BEEF/MOOSE/VENISON



Easy Smothered Beef/Moose/Venison image

This is an easy way to cook a less tender or wild cut of meat... and makes its own gravy. Great for a family dinner or may be easily increased if putting on a meal for large groups of 50-100.

Provided by Aroostook

Categories     Deer

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 8

3 -4 lbs roast
3 lbs onions, peeled and sliced
1 package onion soup mix
water
salt
pepper
1/4 lb margarine
flour

Steps:

  • Dredge roast in flour, salt and pepper.
  • Heat dutch oven or other large covered baking dish.
  • On the stovetop, brown roast in margarine.
  • Add water enough to cover roast.
  • Sprinkle with onion soup mix and onion slices.
  • Place in 350 F oven for 3 1/2 hour covered or follow crock pot instructions for roast of this size.
  • Serve w/ baked potatoes and green peas.

SAVORY BEEF STEW



Savory Beef Stew image

I can't remember where we found this recipe but is it ever good!! Hubby and I love stews, so this is a frequent meal in our home. Make sure you have some fresh bread to go with this one!!!

Provided by Graybert

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup margarine
2 lbs cubed stew meat
1/4 cup all-purpose flour
1 (14 ounce) can beef broth
1 cup beer
1 onion, sliced
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 teaspoon dried thyme
1/2 cup chopped carrot
1/2 cup chopped celery
4 potatoes, cubed
1 can button mushroom
1/2 cup water
pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a dutch oven over medium heat, melt margarine.
  • Cook beef in two batches until browned, stirring often.
  • Remove beef from dutch oven and set aside.
  • Stir in flour.
  • Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
  • Heat to boil.
  • Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
  • Cover and bake at 350 degrees for 1 1/2 hours or until done.

Nutrition Facts : Calories 435, Fat 14.8, SaturatedFat 4.6, Cholesterol 96.8, Sodium 482.2, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 37.8

RUSTIC VENISON STEW



Rustic Venison Stew image

Savory, rustic flavor. Bread tastes so good in this broth you may not even make it to the soup!

Provided by Brian Genest

Categories     Venison Recipes

Time 6h25m

Yield 10

Number Of Ingredients 21

3 pounds cubed venison
1 cup all-purpose flour, or as needed
3 tablespoons butter
1 cup dry red wine
2 cups water
2 cups beef broth
2 cups browning sauce
2 tablespoons Worcestershire sauce
3 cloves garlic, smashed
4 sprigs fresh thyme
2 sprigs fresh oregano
2 sprigs fresh parsley
2 large bay leaves
1 ½ tablespoons sea salt
1 tablespoon ground black pepper
4 medium red potatoes, chopped
1 (8 ounce) package baby bella mushrooms, halved
½ medium white onion, coarsely chopped
3 large carrots, peeled and chopped
3 cups egg noodles
¼ tablespoon cornstarch

Steps:

  • Toss venison in flour to coat.
  • Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
  • Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
  • Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
  • When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
  • Serve stew in a bowl over egg noodles.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 39.3 g, Cholesterol 121.5 mg, Fat 7.4 g, Fiber 3.6 g, Protein 34 g, SaturatedFat 3.6 g, Sodium 1077.5 mg, Sugar 4.5 g

VENISON STEW I



Venison Stew I image

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews

Yield 7

Number Of Ingredients 13

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

Steps:

  • In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
  • Add potatoes and carrots; cook until tender.
  • Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g

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