1-2 lbs Venison or Bear, trimmed and cut into 1/2 inch cubes
12 oz. Dark Beer (Guiness works great)
1/2 tsp. Salt
2 pkg. Beef Stew Seasoning
1/2 tsp. Cinnamon
1/2 tsp. Black Pepper
5-7 Large Potatoes, Skins On, Diced
3 Large Carrots, Finely Diced
1/2 c, Broccoli Florets
1/2 c. Cauliflower Florets
Garlic and EVOO To Taste
Instructions
Heat EVOO in bottom of stock pot. When slightly smoking, add garlic and diced meat. Brown completely. Add beer, salt, pepper and cinnamon and reduce by half.
Add 5-8 cups water, and whisk in stew seasoning (you do not want any lumps). Add potatoes and cook until skins begin to separate. Add carrots, and continue cooking until they are tender. Once carrots and potatoes are completely cooked, add other veggies, and simmer on low/medium for 20 minutes, 30 if you like your veggies softer.
Serving
Suggestions
Serve with thick slices of homemade bread.
Originally Submitted
3/24/2015
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