Autumn Flavours

I often make this venison stew recipe at the start of the week. That way we can have a couple of suppers ready and easy to eat. As Autumn approaches, it is just the sort of comforting dish you are looking for to warm your heart.

The key to this venison stew recipe is a really good bottle of stout. This time I am using Ding Dong from Stroud Brewery – do seek out a stout from your local brewery. It has to be a stout to get just that right amount of flavour and sweetness. I love trying the recipe with different stouts.

If you’ve been put off by the strong flavour, or think it difficult to cook, this is the recipe for you. Venison has 50% less fat than beef and is good for you. Whilst I am using venison, if you can’t find it, use beef instead.

It’s easy to make

Vegetables for the stew — The tasty selection of vegetables

It takes 1.5 hours to 2 hours to cook the stew but you can be doing other things whilst it simmers. Once made, the stew tastes even better the second day. I often find it needs no extra seasoning at all but have a little salt and pepper to hand.

I am using my trusty Le Creuset cast iron pan for this venison recipe. It means I can keep everything in one pot and can cook it on the top of the cooker. If you don’t have one, use any ceramic or Pyrex dish with a lid, or even add foil on top a dish that has no lid. Le Creuset dishes are pretty expensive these days (I’ve had mine for ages), but Villeroy & Bosh make an affordable cast iron pan.

It’s a recipe that’s very adaptable, add different vegetables or herbs that you like. Try it once this way, then decide on your recipe.

The video shows the stew bubbling away – almost ready!

I serve my with savoury bread rolls – packed with pesto flavour. Any warm crusty bread will mop up the juices beautifully.

Stout and Venison Stew

Tasty stout and venison stew

Danielle Ellis

This is a warming easy-to-make stew that tastes even better the second day. Whilst I suggest using venison, if you cannot get hold of it beef works really well. The key to the recipe is a good bottle of local stout beer. Use a cast iron casserole pan if you have one or any container with a lid that is suitable for the oven.

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Prep Time 30

Cook Time 1 30

Course dinner

Cuisine British

Servings

Equipment

Cast iron casserole dish or oven proof dish with a lid

Ingredients

450 grams diced venison or braising beef
200 grams bacon eg back bacon, or streaky bacon cut into 1 cm strips
200 grams carrots sliced into 1 cm pieces
150 grams onions chopped
100 grams mushrooms sliced
330 millilitres stout beer the best you can find
15 grams flour wheat or gluten free
15 millilitres olive oil
clove of garlic
salt and pepper to taste

Instructions

Check over the meat and remove any obvious gristle. Set aside
Heat the oil in your cast iron casserole dish or a frying pan if you are using a ceramic or glass dish. Fry the bacon until lightly browned. Set aside
Fry the meat in the same pan using the fat/oil available. Lightly brown and add to the bacon you have set aside.
Now add the onions, carrots and garlic to the pan and cook for 5 minutes.
Add the meat back into the pan. Sprinkle the flour over the ingredients and mix well.
Add the stout and mix well. Put the lid on the pan and cook on a very low gas for 1.5 to 2 hours. You can also cook in the oven for the same amount of time at 170°C
After 1.5 hours, check the meat. It should be very tender. Taste and add salt and pepper as required. I find it needs very little seasoning.
Serve with crusty bread warmed or mashed potato. It can be stored overnight in fridge when cool and served the next day.