Mexican Venison Beef Stew Recipes

Steps:

• In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Add potatoes and carrots; cook until tender.
• Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Steps:

• In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
• Cover; cook on Low heat setting 9 to 11 hours.
• With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Coat beef stew meat (or venison stew meat) with flour.
• In a large skillet, melt shortening.
• Add the flour coated meat; season with salt and pepper.
• When the meat is almost browned, add onions; finish browning.
• Add the Worcestershire sauce; stir for another minute.
• Transfer to a 5 quart Dutch Oven, or a large soup kettle.
• Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
• Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
• Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
• Cover, and simmer 1-1/2 hours.
• Remove bay leaf and whole cloves at this point.
• Bring back to a boil.
• Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
• Finally add the Kitchen Bouquet; mix through thoroughly.
• Serves 8 - 10.
• *Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

Steps:

• Preheat the oven to 275 degrees F.
• Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
• Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
• In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
• Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

Steps:

• In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
• Remove the stew from the oven and serve in shallow bowls with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

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

Steps:

• Brown meat in olive oil.
• When meat is browned well, add onion, celery and peppers. Stir.
• After 5 minutes add bay leaf and just enough water to cover. Simmer for 15 minutes
• Add tomato sauce and simmer for 1 hour.
• Season to taste with pepper and salt, if needed.

Steps:

• Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
• Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

Steps:

• 1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.

Steps:

• Toss venison in flour to coat.
• Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
• Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
• Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
• When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
• Serve stew in a bowl over egg noodles.

Steps:

• In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

Steps:

• In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.