Mexican Venison/ Beef Stew Recipe

Name: Mexican Venison/ Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs venison, cut into 1-inch cubes, substitute beef; 3 tablespoons olive oil or 3 tablespoons canola oil; 14 lb chorizo sausage, soft; 2 (15 ounce) cans red beans, I used navy beans; 2 (15 ounce) cans diced tomatoes; 3 medium onions, diced 1-inch; 3 large carrots, peeled, diced 1-inch; 3 stalks celery, diced 1-inch; 1 tablespoon garlic, minced; 8 -16 ounces fresh mushrooms, halved; 1 jalapeno, sliced with seeds, any size, seeded if desired, this is not part of the original recipe but a perfec; 2 large green peppers, seeded and diced, we did not add; 2 tablespoons chili powder; ¼ cup flour; 2 cups red wine; 2 cups beef broth; 1 teaspoon salt; ½ teaspoon pepper; ½ teaspoon thyme; Tabasco jalapeno sauce, to taste

Servings: persons

3 lbs venison, cut into 1-inch cubes, substitute beef
3 tablespoons olive oil or 3 tablespoons canola oil
14 lb chorizo sausage, soft
2 (15 ounce) cans red beans, I used navy beans
2 (15 ounce) cans diced tomatoes
3 medium onions, diced 1-inch
3 large carrots, peeled, diced 1-inch
3 stalks celery, diced 1-inch
1 tablespoon garlic, minced
8 -16 ounces fresh mushrooms, halved
1 jalapeno, sliced with seeds, any size, seeded if desired, this is not part of the original recipe but a perfec
2 large green peppers, seeded and diced, we did not add
2 tablespoons chili powder
¼ cup flour
2 cups red wine
2 cups beef broth
1 teaspoon salt
½ teaspoon pepper
½ teaspoon thyme
Tabasco jalapeno sauce, to taste

1
Over medium high heat, add oil to a large deep pot.
2
When the pot and oil are hot, add meat and brown on all sides.
3
Remove from pot and set aside.
4
Add the chorizo to the warm pot and cook through, about 5 minutes.
5
Add all vegetables and saute for 5 minutes more.
6
Add the flour and cook for 3 minutes.
7
Add the red wine.
8
beef broth and seasonings.
9
Add the meat back to the pot.
10
Reduce heat and allow to simmer for 60 minutes or longer.
11
Stirring often.
12
We simmered ours a bit longer to reduce the liquid and thicken the gravy.
13
Serve with some crusty bread.

1190

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 3 lbs venison, cut into 1-inch cubes, substitute beef, 3 tablespoons olive oil or 3 tablespoons canola oil, 14 lb chorizo sausage, soft, 2 (15 ounce) cans red beans, I used navy beans, and more.

Yes, Mexican Venison/ Beef 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.

That's it — enjoy your meal!

Mexican Venison/ Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions