This venison barley stew is thick and filled with veggies.
Prep Time 1 hourhour25 minutesminutes
Cook Time 3 hourshours20 minutesminutes
Author Lindsay from Life on Misty Acres
Ingredients
Venison Marinade
3Tbsp.Vegetable Oil
4-6cupsvenison or duck, trimmed and cut into 1/2 inch cubes
3Tbsp.Worcestershire Sauce
1 Tbsp.Garlic Powder
1/2 tsp. black pepper
Stew Base
8 cupsBeef Broth or Venison Stock
114 ozcan diced tomatoes
1Bay Leaf
1Tbsp.Italian Seasoning
10 wholepeppercorns
Barley & Veggies
1/2cup Pearled Barley
2cupscelery, chopped
2cupscarrots, peeled and chopped
8-10clovesgarlic
Last 10 minutes (to thicken)
16 oz. cantomato paste
2cupsfresh or frozen cut green beans
1bagwhole pearl onions, frozen
salt and pepper to taste
Instructions
Cut up venison into 1/ 2 cubes
Add marinade ingredients to a gallon storage bag. 3 Tbsp. oil, 3 Tbsp. Worcestershire Sauce, 1 Tbls. Garlic Powder, and 1/2 tsp. black pepper. Mix in the bag and then add the meat to the marinade. Toss together until the evenly coated. Marinate for 1 hour in the refrigerator or as long as you can. 15 minutes or overnight.
Heat a pot or Dutch oven over medium-high heat and add marinated meat. Brown meat.
Add beef or venison stock to the Dutch Oven and a can of diced tomatoes. a bay leaf, Italian seasonings, and 10 peppercorns. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2- 2 hours.
Add barley, celery, carrots, and garlic. Simmer for 25 minutes.
Add tomato paste to the stew and stir until it is incorporated. Add chopped green beans, pearl onions, and cook for an additional 10 minutes.
Salt and pepper to taste.
Notes
Enjoy this stew with some crusty bread or whole wheat dinner rolls.