Why is browning the meat important?

Browning adds rich flavor and color to the stew. Don’t skip this step.

Can these stews be made in a slow cooker?

Yes. Brown the meat first if possible, then cook on LOW until tender. Add vegetables toward the end so they don’t become mushy.

Mix a little flour or cornstarch with cold water to make a slurry, then stir it gradually into the simmering stew.

Yes. The cooking method works well for either meat, though cooking times may vary slightly depending on the cut.

A deeply comforting, traditional beef stew simmered low and slow with warm spices, aromatic root vegetables, and a savory scratch-made gravy.

⏱️ Cook Time: ~2.5 Hours 🍽️ Servings: 4 to 6 🍳 Equipment: Dutch Oven

Sear the Meat: Melt a little fat in your Dutch oven over medium-high heat. Add the beef cubes and brown them thoroughly on all sides to establish a rich flavor foundation.
Build the Broth: Pour in the water, lemon juice, and Worcestershire sauce. Stir in the minced garlic, sliced onion, bay leaves, salt, pepper, sugar, and a pinch of allspice.
Simmer Low & Slow: Bring the mixture to a boil, then immediately reduce the heat to low. Cover tightly and let it simmer gently for about 2 hours until the beef begins to tenderize.
Add the Vegetables: Drop in the carrots, small onions, and quartered potatoes. Continue cooking covered for another 30 minutes, or until all the root vegetables are completely fork-tender.
Finishing Touch: Taste the broth and adjust seasonings if necessary. If you prefer a thicker gravy, stir in a quick cornstarch or flour slurry right at the end. Serve piping hot!

A simple, foolproof method for cooking game meat into an ultra-tender meal using a rich, velvety mushroom and onion broth base.

⏱️ Cook Time: ~1 hr 45 mins 🍽️ Servings: 4 to 5 🍳 Style: Rich & Savory Gravy Base

Braise the Venison: In a Dutch oven or heavy-bottomed pot, combine the cubed venison, dry onion soup mix, can of cream of mushroom soup, and 1/2 cup of water. Turn the heat to medium-low.
Simmer the Meat: Cook uncovered or loosely covered for about 1 hour, stirring occasionally to keep the bottom from sticking. (Note: Keep an eye on the liquid levels and splash in a little extra water if the gravy gets too thick before the meat is tender).
Incorporate the Garden Elements: Add the potatoes, carrots, celery, small onions, and salt directly into the bubbling mixture. Mix well to coat the vegetables in the savory mushroom base.
Final Cook: Place a tight lid on the pot and simmer securely for another 45 minutes (or slightly longer) until the root vegetables are soft and the venison is beautifully tender.