Comfort Food: One-Pot Venison Stew
December 3, 2007 at 10:35 pm (Food, One-Pot Venison Stew, Recipe, all purpose flour, bay leaves, beef bouillon, beef broth, butter, carrots, celery, chopped, comfort food, cumin, flavor, freestyle, onion, roux, sauces, simmer, spices, venison loin, washing dishes)
As much as I love to cook, I must admit I sometimes dislike to do dishes. If it’s one or the other, I’m fine with washing dishes. It may sound silly but it’s soothing and allows me to have time to think or just not think. When I have to do both, I don’t enjoy washing dishes so much. Therefore, I welcome one-pot meals. Less pots to wash, maybe not so much the dishes. 
Here’s a stew I put together tonight. I went with the “whatever-I-have-on-hand” concept and cooking without a recipe. That is really how I cook. I really don’t follow recipes and just do it by taste and my knowledge of what spices, sauces, and just flavors in general go together. Freestyle!
- 2 lbs of venison loin, cubed
- 5 stalks of celery, chopped
- 5 large carrots, chopped
- 8 medium sized Red Skinned potatoes, quartered or halved, depending on size
- 1 onion, quartered
- 5 bay leaves
- Ground Cumin
- Garlic Powder
- Salt & Pepper
- All Purpose flour
- Cooking oil
- 2 large cubes of beef bouillon ( 2 cups of beef broth)
- In a large pot heat oil. Whisk in a 1/4 cup of all purpose flour until it turns a golden color to create a roux (usually done with butter and flour).
- Add venison which has been coated with 1/4 cup of all purpose flour and brown meat.
- Add chopped celery and carrots. Stir and cook for 3 - 5 minutes. Then add 4 boiling cups of water or enough to cover meat.
- Add potatoes, quartered onion, bay leaves, and beef bouillon. Cook for 10 minutes on medium heat.
- Add about 1 tsp of cumin, 1 tsp of garlic powder, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
- Simmer on low to medium heat for 20 - 25 minutes or until meat and potatoes are tender.
- Serve with bread.
