Five Star Venison Stew Recipe

Name: Five Star Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds cubed venison; 1/2 (16 ounce) bottle French salad dressing (such as Wishbone(R)); seasoned salt to taste; 1 pinch salt and black pepper to taste (optional); 2 tablespoons all-purpose flour; 1/4 cup vegetable oil; 1 (6 ounce) can tomato paste; 2 (14 ounce) cans beef broth; 2/3 cup water; 3 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 1/4 teaspoon mustard powder; 1/4 teaspoon paprika; 1 clove garlic, minced; 1 (1 ounce) package dry onion soup mix; 4 potatoes, peeled and cut into 1-inch pieces; 4 carrots, peeled and cut in chunks; 3 stalks celery, sliced; 1 large onion, chopped; 1 (10 ounce) package frozen peas, thawed; 1 (10 ounce) package frozen Brussels sprouts, thawed (optional)

Servings: persons

2 pounds cubed venison
1/2 (16 ounce) bottle French salad dressing (such as Wishbone(R))
seasoned salt to taste
1 pinch salt and black pepper to taste (optional)
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 (6 ounce) can tomato paste
2 (14 ounce) cans beef broth
2/3 cup water
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1 clove garlic, minced
1 (1 ounce) package dry onion soup mix
4 potatoes, peeled and cut into 1-inch pieces
4 carrots, peeled and cut in chunks
3 stalks celery, sliced
1 large onion, chopped
1 (10 ounce) package frozen peas, thawed
1 (10 ounce) package frozen Brussels sprouts, thawed (optional)

1
Combine the venison and French salad dressing in a non-metallic bowl until the venison is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
2
Remove the venison from the marinade, squeeze off excess, and place the venison cubes into a clean bowl. Discard the remaining marinade. Season the venison with seasoned salt, salt, and pepper; sprinkle with the flour and toss to coat.
3
Heat the vegetable oil in a large skillet over medium-high heat. Add the venison cubes, and cook until golden brown on all sides, about 10 minutes. While the venison cubes are browning, whisk together the tomato paste and beef broth in a slow cooker until the tomato paste has dissolved. Stir in the water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, onion soup mix, potatoes, carrots, celery, chopped onion, peas, Brussels sprouts, and the browned venison cubes.
4
Cover and cook on Low until the venison, potatoes, and carrots are tender, 10 to 12 hours.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 pounds cubed venison, 1/2 (16 ounce) bottle French salad dressing (such as Wishbone(R)), seasoned salt to taste, 1 pinch salt and black pepper to taste (optional), and more.

Yes, Five Star Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Five Star Venison Stew

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