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Cavegirl Bakes: Venison Beef Stew

VenisonStewPic

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

Ingredients

  • 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

Directions

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.

VenisonStew

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,” 

 

 

 

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