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hearty stew with beef

Hearty Beef and Venison Stew

This rich and comforting stew features tender meat and perfectly cooked vegetables in a savory gravy. The lemon juice helps tenderize the meat while whole cloves add a subtle warmth. Even better, this stew develops deeper flavors overnight, making it perfect for meal prep.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Lemon juice
  • 4 Whole cloves
  • 1 Bay leaf
  • 1 pinch Dried thyme
  • 2-3 tablespoons Shortening
  • 1½ pounds Beef stew meat or venison cut into ¾-inch pieces
  • ½ cup Flour for coating the meat
  • Salt and pepper to taste
  • 1 medium Onion chopped fine
  • 3-4 dashes Worcestershire sauce
  • 6 cups Hot water
  • 2 teaspoons Beef bouillon granules
  • 5 Carrots sliced thin
  • 4 medium Potatoes cubed small
  • ½-1 Bell pepper green or yellow, chopped fine
  • 1 stalk Celery sliced thin
  • 1 (4-ounce) can Mushroom stems and pieces drained
  • 1 (14½-ounce) can Whole tomatoes cut up
  • ½ cup Frozen peas
  • 4 tablespoons Flour or cornstarch for thickening
  • ½ cup Cold water for thickening
  • 1 teaspoon Kitchen Bouquet browning and seasoning sauce

Equipment

  • Dutch oven or large soup kettle
  • Large skillet
  • Mixing bowl

Method
 

  1. Coat the beef or venison pieces with ½ cup flour, ensuring each piece is well covered.
  2. In a large skillet, melt the shortening over medium-high heat.
  3. Add the flour-coated meat to the skillet and season generously with salt and pepper. Brown the meat on all sides.
  4. When the meat is almost browned, add the finely chopped onion and continue cooking until onion is translucent.
  5. Add the Worcestershire sauce and stir for another minute.
  6. Transfer the meat and onion mixture to a Dutch oven or large soup kettle.
  7. Pour in the hot water and add beef bouillon granules, dried thyme, bay leaf, lemon juice, and whole cloves.
  8. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 2 hours.
  9. After 2 hours, add the carrots, potatoes, bell pepper, celery, mushrooms, and tomatoes.
  10. Cover again and simmer for another 1½ hours, or until vegetables are tender.
  11. If using frozen peas, add them during the last 20 minutes of cooking.
  12. Remove and discard the bay leaf and cloves.
  13. Bring the stew back to a boil.
  14. In a small bowl, whisk together the 4 tablespoons of flour (or cornstarch) with ½ cup cold water until smooth.
  15. Slowly pour the flour mixture into the boiling stew while stirring constantly to prevent lumps.
  16. Stir in the Kitchen Bouquet for color and enhanced flavor.
  17. Cook for an additional 2-3 minutes until the stew has thickened to your desired consistency.

Notes

This stew actually tastes even better the next day as the flavors continue to develop overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a gluten-free version, use cornstarch instead of flour for both coating the meat and thickening the stew. You can also substitute a cup of the water with red wine for a more complex flavor profile.
Serve with crusty bread, a simple green salad, or over mashed potatoes for a complete meal.