- 1 lb. venison, diced
- 1 tbsp olive oil
- 2 and ½ cups diced potatoes, I left the skin on (about 3 medium potatoes)
- 2 cups diced carrots
- 1 cup diced celery
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp Italian seasoning
- 1 tsp salt
- ¾ tsp black pepper
- 1 15 oz can dice tomatoes
- 4 cups unsalted beef broth
- 3-4 dashes Worcestershire sauce
- Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
- Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
- When the oil is hot, allow the venison to sauté for 5 to 7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
- Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to sauté for about 8 to 10 minutes, or until they begin to soften.
- Then, add the garlic, Italian seasoning, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
- Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1 to 2 hours until the venison is tender.
- Serve hot