Beaver Cleaver'S Venison Stew
A hearty venison stew packed with rich flavors from tomatoes, beer, and spices, perfect for comforting family dinners or special gatherings featuring tender meat and vegetables.
Ingredients
- 2 lb. venison, cut into 1-inch cubes ⓘ
- 3 c. water ⓘ
- 3 Tbsp. beef bouillon ⓘ
- 1 pt. stewed tomatoes ⓘ
- 12 oz. bottle Budweiser ⓘ
- 6 Tbsp. flour ⓘ
- 2 garlic cloves ⓘ
- 2 c. celery, cut into 1/2-inch pieces ⓘ
- 1 1/2 c. onion, chopped ⓘ
- 3 Tbsp. oil ⓘ
- 1 tsp. thyme ⓘ
- 2 bay leaves
- 1 tsp. salt ⓘ
- 1 tsp. seasoning salt ⓘ
- 1/2 tsp. pepper ⓘ
- 2 tsp. Worcestershire sauce ⓘ
Instructions
- Brown the venison cubes in oil in a large pot, then remove and set aside.
- Add chopped onions, celery, and garlic to the pot and cook until tender, stirring continuously.
- Sprinkle flour into the pot and stir well to coat the vegetables.
- Pour in boiling water with beef bouillon and stir constantly.
- Add stewed tomatoes, beer, thyme, bay leaves, salt, seasoning salt, pepper, Worcestershire sauce, and browned venison. Mix well.
- Reduce heat and simmer uncovered for 1 1/4 hours, stirring occasionally.
- Add peeled and cut potatoes and carrots; cover and cook for an additional 30 minutes until vegetables are tender.
Tips & Substitutions
For a deeper flavor, marinate the venison in the beer and Worcestershire sauce overnight before cooking. If you prefer a thicker stew, add more flour or a cornstarch slurry toward the end of cooking. You can substitute the Budweiser with any light lager or omit it for a non-alcoholic version. Fresh herbs can also enhance the flavor if thyme is unavailable.
Serving Suggestions
Serve the venison stew hot in bowls with crusty bread or over a bed of mashed potatoes for a hearty meal. A side of steamed green beans or a fresh salad pairs well, balancing the rich flavors. This dish pairs beautifully with Kathy'S Sunset Turkey Salad for a complete dinner experience.
Storage & Reheating
Leftover venison stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simmer on the stove over low heat until warmed through, adding a splash of water or broth if it thickens too much. It also freezes well for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Beaver Cleaver'S Venison Stew contains roughly 2365 calories, with 27g protein, 210g carbohydrates, and 163g fat. It is an excellent source of vitamin C (232% of the Daily Value), iron (116% of the Daily Value), and dietary fiber (95% of the Daily Value). Note that it is relatively high in sodium, at 1013mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute beef or lamb for the venison in this stew. Adjust cooking times accordingly, as beef may require less time to become tender. However, keep in mind that the flavor profile will change slightly.
What can I add to enhance the flavor of the stew?
You can add root vegetables like potatoes, carrots, and parsnips for added flavor and texture. Fresh herbs like rosemary or parsley can also be incorporated for a fragrant boost. A splash of balsamic vinegar can enhance the stew's acidity and depth.
Is it necessary to brown the meat before adding it to the stew?
Browning the venison is recommended as it develops a rich flavor and color. This step also helps to seal in the juices, making for a more tender and flavorful stew. Skipping this step may result in a less complex taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).