Venison Stew From Scratch

My husband fills the freezer every fall. Roasts, steaks, ground meat, ribs — we use all of it. But the roasts are what I reach for when I want something that feeds everyone and doesn't require much attention once it's going.

This stew is what I make when it's cold outside, when we've had a long week, or when I just want something that tastes like it took all day even though it mostly took care of itself.

For the stew:

• 2 to 3 pounds venison roast or stew meat, cut into 1-inch chunks
• 3 tablespoons oil or lard
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 carrots, sliced
• 4 potatoes, cubed
• 2 stalks celery, sliced
• 2 cups beef or venison broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf

Venison is lean, which means it can get tough if you rush it. The key is browning it well first and then letting it cook low and slow.

Pat the meat dry with a paper towel — this helps it brown instead of steam. Heat your oil or lard in a heavy pot over medium-high heat. Brown the meat in batches, don't crowd the pan. You want a good sear on each piece. Set the browned meat aside.

In the same pot, cook the onion until soft, about 5 minutes. Add the garlic and cook another minute. Stir in the tomato paste and let it cook for a minute or two — this deepens the flavor.

Add the broth, water, browned meat, salt, pepper, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and let it simmer for 1½ to 2 hours.

Add the carrots, potatoes, and celery in the last 45 minutes so they don't turn to mush.

The meat should be fork-tender. If it's still tough, it just needs more time. Venison can vary a lot depending on the age of the animal and the cut — just keep it low and slow and it'll get there.

Taste and adjust salt before serving. Remove the bay leaf.

We eat this with bread — usually the sourdough I make every week. The kids soak up every bit of broth and I consider that a win.

Leftovers are even better the next day. The flavors settle in overnight and it reheats beautifully.

If you're new to cooking venison, don't be intimidated. It's not gamey if it was handled well in the field and stored properly. My husband takes care of that end — I take care of this end. It's a good system.

The freezer is full because he works hard. The least I can do is make something worth coming home to.