Venison stew is a hearty and delicious dish that is perfect for the colder months. The Pioneer Woman, Ree Drummond, has a fantastic recipe that is both easy to make and full of flavor. In this article, we will explore the best easy Pioneer Woman venison stew recipe, and at the end, we will provide seven questions and answers to help you master this dish.

To start, let’s gather the ingredients for the stew. You will need two pounds of venison, cut into bite-sized pieces, four tablespoons of all-purpose flour, four tablespoons of vegetable oil, one large onion (diced), four cloves of garlic (minced), four cups of beef broth, two cups of red wine, three tablespoons of tomato paste, two teaspoons of Worcestershire sauce, two teaspoons of salt, one teaspoon of black pepper, three bay leaves, two tablespoons of fresh rosemary (chopped), and four medium-sized carrots (peeled and sliced).

Now, let’s move on to the cooking process. In a large bowl, toss the venison with flour until it is well coated. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat. Brown the venison on all sides, working in batches if necessary. Remove the venison from the pot and set it aside.

In the same pot, add the diced onion and minced garlic. Sauté until they are soft and fragrant. Return the venison to the pot and add the beef broth, red wine, tomato paste, Worcestershire sauce, salt, pepper, bay leaves, and chopped rosemary. Stir everything together until well combined.

Cover the pot and let the stew simmer on low heat for two hours, or until the venison is tender. Stir occasionally to prevent sticking. After two hours, add the sliced carrots to the pot and continue simmering for an additional 30 minutes, or until the carrots are cooked through and the stew has thickened.

Once the stew is ready, remove the bay leaves and serve it hot. You can garnish it with fresh herbs, such as parsley or thyme, if desired. This venison stew pairs well with crusty bread or creamy mashed potatoes.

Now, let’s move on to the seven questions and answers about this Pioneer Woman venison stew recipe:

1. Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef or lamb if desired. Adjust the cooking time accordingly.

2. Can I freeze the leftovers?
Absolutely! This stew freezes well and can be stored for up to three months. Just make sure to cool it completely before transferring it to an airtight container.

3. Can I add other vegetables to the stew?
Certainly! You can add potatoes, parsnips, or mushrooms for extra flavor and texture.

4. Can I use a slow cooker instead of a Dutch oven?
Yes, you can transfer the browned venison and sautéed onions to a slow cooker and cook on low for six to eight hours.

5. Can I omit the red wine?
If you prefer not to use wine, you can replace it with additional beef broth or water.

6. Can I make this stew in advance?
Yes, this stew tastes even better the next day as the flavors have time to meld together.

7. Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary, but reduce the amount to one tablespoon as dried herbs are more potent.

In conclusion, this easy Pioneer Woman venison stew recipe is a winner. With its robust flavors and tender meat, it will surely become a family favorite. So, gather the ingredients, follow the steps, and enjoy a comforting bowl of venison stew.