germanmeatpaleovia groq
German Venison Stew
A hearty and flavorful stew originating from the German countryside, featuring tender venison in a rich broth.
⏱110 min🍽4 servings📊hard
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Ingredients
- ●1 lb Venison Stew MeatCut into 1-inch cubes
- ●2 sheets Dasima (Kombu)Reconstituted in water
- ●1 medium OnionChopped
- ●2 medium CarrotsPeel and chop
- ●2 medium PotatoesPeel and chop
- ●1 cup Red WineFull-bodied
- ●2 cups Beef BrothLow-sodium
- ●2 tbsp Tomato PasteConcentrated
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the venison cubes until browned on all sides, about 5 minutes.
- 3
Remove the venison from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the carrots and potatoes to the pot and cook for an additional 5 minutes.
- 6
Add the reconstituted dasima, red wine, beef broth, and tomato paste to the pot.
- 7
Stir to combine and bring to a boil.
- 8
Return the venison to the pot and reduce heat to low.
- 9
Simmer, covered, for 1 1/2 hours, or until the venison is tender.
- 10
Season with salt and pepper to taste.