An easy-to-make venison stew recipe. You’ll need root vegetables and a can of Guinness. Pair with a creamy vegetable mash and top with fresh parsley leaves.
- 1kg (2lbs) venison stewing meat, cubed
- 60ml (4 tbsp) flour
- 60ml (4 tbsp) oil
- 2 onions, peeled and finely chopped
- 5 garlic cloves, peeled and crushed
- 5 carrots, peeled and chopped
- 5 turnips, peeled and chopped
- 4 celery ribs, washed and sliced
- 5ml (1 tsp) allspice
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) cardamom seeds, crushed
- 3 bay leaves
- 4 cans (440ml) Guinness
- 1 orange, juiced and zested
- Toss the venison in the flour.
- Heat half the oil in a large cast iron pot and fry the meat until browned all over.
- Remove the meat from the pot and set aside.
- Add the remaining oil and fry the onions and garlic gently for 5 minutes or until softened.
- Stir in the carrots, turnips and celery and cook for another 5 minutes.
- Add the allspice, cumin, cardamom and bay to the stew.
- Top the stew with Guinness until all the ingredients are submerged.
- Bring the mixture to a slow simmer and let it cook for 2 hours or until the meat is tender.
- Towards the end of cooking time, add the orange zest and juice. Season to taste.
- Season with buttery mash and steamed green vegetables.
- The cardamom seeds refer to the cardamoms actually being podded. Just measure the contents, i.e. seeds. You need 5ml (1 tsp) of seeds in this recipe.
- The amount of Guinness used depends on the size of your pot. You might need less Guinness to get all the ingredients covered. If you don’t want to use so much, top of the rest of the required liquid using beef or vegetable stock.
- Be sure to check on the stew every now and then while it’s cooking. If it starts to dry out, top it up with more Guinness, stock or water.
- Category: Main Course
- Cuisine: Irish
- Serving Size: 1 serving
- Calories: 355
- Sugar: 8.4 g
- Sodium: 80 mg
- Fat: 8.5 g
- Carbohydrates: 23.3 g
- Fiber: 3.7 g
- Protein: 33.1 g