Beer Venison Stew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This hearty beer venison stew recipe is the perfect comfort food for chilly evenings. Made with tender chunks of venison, this stew is slow-cooked to perfection in a rich and flavorful beer broth. The combination of tender meat, aromatic vegetables, and robust beer creates a comforting and satisfying meal. Serve this stew with crusty bread for a complete and filling dinner.

Keywords: beer, venison, stew, comfort food, slow-cooked.

Beer venison stew recipe details

Beer venison stew recipe, recipe Rating: 4.5
Number of votes:103

This hearty venison stew gets a flavor boost from beer. The better the beer you pick, the better the flavor.
Ready in: 2 hours

Ingredients

Serves: 4

• 1 pound lean boneless venison, cubed
• 2 tablespoons fine-ground oatmeal
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 20 ounces beer
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon allspice
• 3 baby shallots, peeled
• 1/2 pound baby carrots
• 1/2 pound baby parsnips or turnips
• 1 baguette, sliced into 1-inch thick pieces and toasted
• 3 ounces canned water chestnuts, chopped

Preparation method

Prep: 30 mins | Cook: 1 hour 30 mins

1. Preheat oven to 325 degrees F.
2. Heat oil in a Dutch oven over medium heat. Dredge venison in the oatmeal and sear in the hot oil until browned. Remove from pot and keep warm.
3. Cook onions in hot oil for 10 minutes over low heat, then add beer, thyme, allspice, and salt and pepper to taste. Bring to a boil, then add shallots, carrots, parsnips, and browned venison. Return to a boil. Cover.
4. Bake for 1 1/4 to 1 1/2 hours, then add chestnuts. Arrange toasted baguette slices over casserole and bake uncovered for 5 more minutes.