Beef (or Venison) Stew

Adapted by: Smaus family recipe adapted from the original Joy of Cooking


Marinade Ingredients
  • 1 cup dry red wine
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 tsp of juniper berries or 2 or 3 sprigs rosemary
  • 1 tablespoon parsley
  • 1 tablespoon thyme (preferably fresh)
  • 2 bay leaves
  • 2 crushed cloves garlic
  • A pinch of nutmeg
  • 1 tablespoon sugar
  • 1 tsp salt
  • A dash of hot pepper sauce (or you could use chili powder instead)
Stew Ingredients
  • 2 pounds cubed hind roast
  • 1.5 large onions
  • 2 cups wine
  • 3 cups beef broth
  • 1-2 cubed large potatoes
  • 1 cubed turnip
  • 1 cubed rutabaga
  • 1 cubed celeriac
  • 2 cups Brussels sprouts (optional)
  • 2 large carrots (½-inch thick)
  • 1-2 cups peas (frozen)
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • Flour or corn starch
  • Olive oil and/or butter
  • Salt and pepper


Marinate for 24 hours. Add marinade to broth after using unless you are concerned about a gamey flavor from venison. Substitute fresh herbs for dried herbs if you have them, but use more. Dry off meat cubes after 1-2 days in marinade. Salt and pepper the meat; then dust with flour or corn starch. Start a Dutch oven or enameled pot on medium-high heat to brown meat in oil/butter. Add onions when browned, and cook for about six minutes. Add tomato paste and sugar, mix. Add broth and wine. Cook on low or medium-low with the lid cracked for about 1.5 hours, stirring occasionally. Add root vegetables and Brussels sprouts if desired when meat is tender. When done, the meat should poke through easily with a toothpick. Add frozen peas if desired 10 minutes from the end.