Venison Stew

Sub Title: 
A festive main dish for a memorable meal
Recipe Type: 
Pub Recipe


2 lbs venison stew meat
1 C all-purpose flour
1 yellow onion, diced
4 carrots, cut into 1 inch rounds
3 stalks celery, 1 inch pieces
2 Tbs garlic, chopped
1 sprig rosemary, chopped
4 Tbs butter
4 oz Obsidian Stout
2 Tbs thyme, dry
1 lb fingerling potatoes, 1 inch coins
1 lb mushrooms of your choice
6 C beef stock
1/2 C red wine
Pinch of salt and black pepper


Saute meat in butter at medium high heat in a soup pot, lightly salt and pepper. When the meat has slightly browned add flour and incorperate thoroughly. Add the wine, herbs, and garlic and cook for thirty seconds mixing constantly. Add all other ingredients, except Obsidian Stout, and bring to a boil. Once stew has boiled, drop heat to low and cook for 2 hours or until meat is fork tender. Stir every fifteen minutes. When meat and vegetables are very tender add the Obsidian Stout and cook for fifteen minutes. Season with salt and pepper.

Serve warm with artisan bread and an Obsidian Stout!

Serves 6