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Venison and Guinness Stew

Tender chunks of deer meat simmer with vegetables in a rich broth flavored with dry, stout beer in this phenomenal Venison and Guinness Stew recipe.

  • Author: Miss AK
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Irish American
Scale

Ingredients

Instructions

  1. Heat the olive oil and butter in a Dutch oven or large pot over medium heat. Once hot, add the venison stew meat and sear until the edges are nice and brown. Remove the venison from the pan and set it aside on a plate nearby.
  2. Then, add the carrot, celery and onion to the pot and saute until everything starts to soften and the onions get brown around the edges, about 7-8 minutes. Then, add the flour, thyme, salt and pepper and saute for another 2-3 minutes. Stir in the tomato paste until well distributed.
  3. Next, deglaze the pan with the full bottle of beer. Make sure to scrape up any bits stuck to the bottom of the pot, that’s where the flavor is.
  4. Finally, add in the potatoes, venison and broth and mix everything together well.
  5. Bring the stew to a boil over medium and turn the heat to low. Let it simmer uncovered for about an hour until it is rich and thick. Once the potatoes and venison are tender and the broth is thick, you can serve, or cover and continue to let it simmer until you are ready to eat.
  6. Enjoy! Sláinte!

Notes

Keywords: Guinness, venison, deer, wild game, stew