Cavegirl Bakes: Venison Beef Stew
When the temperature drops, I crave one of two things: beef stew or chili.
This week, beef stew won – in part because on Sunday, when I saw the cold front forecast to blow into Tallahassee by Tuesday, I happened to have all the ingredients for this stew in my kitchen already. And basically I didn’t feel like getting out of my pajamas.
Sometimes that’s just how it goes, right? I really love venison, and not just because I’m Paleo. It’s just a great lean meat with lots of flavor, and I am blessed to have friends — and dads of friends — who hunt regularly and just give me their winnings. Pretty awesome!
So I had these venison steaks in the freezer and all the other stew fixings, and this happened. I am really glad it did! And with the slow cooker, this took me all of 15 minutes to prepare. Then I just let the lazy Sunday pass and 8 hours later, this was ready! A perfect Whole30 meal to get me a few dinners this week.
I hope you will try this! If you don’t have venison, use bison or grass fed beef.
Spicy Venison Beef Stew
Makes 4-6 servings
- 1 1/2 pounds venison steak, cut into 1-inch cubes
- 2 cups organic mushroom or beef broth
- 15-ounce can tomato sauce
- 5-6 carrots, cut into inch-long pieces
- 5-6 celery stalks, sliced into inch-long pieces
- 1 small onion, diced
- 3 small Hannah yams (white sweet potatoes) or regular sweet potatoes
- 1 Tbsp. Cayenne pepper
- 3 Tbsp. chili powder
- 2 Tbsp. cumin
- Sea salt and black pepper to taste
- 2 Tbsp. coconut oil
1. In a large skillet, heat the coconut oil over medium high heat and add in venison when oil is melted.
2. Brown the venison for just a few minutes, then transfer to slow cooker.
3. Add in the remaining ingredients and stir.
4. Cook on low 7-8 hours.
Yep, it’s that easy! I made this Sunday and have been enjoying it all week for dinner.
It makes a big batch and is hearty. Perfect for those cooler fall nights!
Have you ever had venison? What’s your favorite way to make stew?
Coming up: Why be a 1o when you can strive to be an “11,”
This entry was posted on Friday, October 17th, 2014 at 10:30 am
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