Hearty Venison Hunting Stew (Stovetop or Campfire)

Ingredients

• •2 tablespoons olive oil
• •1 pound venison stew meat
• •1 large yellow onion
• •4 cloves garlic
• •4 cups beef broth
• •4 large potatoes
• •4 large carrots
• •4 celery stalks
• •1 teaspoon salt
• •½ teaspoon black pepper
• •1 tablespoon Worcestershire sauce
• •3 tablespoons tomato paste
• •1 tablespoon soy sauce
• •2 teaspoons Italian seasoning
• •1 teaspoon ground thyme
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •1 bay leaf

Equipment

• • Dutch oven
• • Large pot
• • Wooden spoon

Instructions

1. 1Heat olive oil in a Dutch oven over medium-high heat. Add cubed venison and brown on all sides.
2. 2Add diced onion and minced garlic. Sauté until the onion softens.
3. 3Add chopped carrots and celery; sauté for another 3 minutes.
4. 4Pour in beef broth and scrape the bottom of the pot. Add potatoes, salt, pepper, Worcestershire sauce, tomato paste, soy sauce, ground thyme, garlic powder, onion powder, Italian seasoning, and bay leaf. Stir well.
5. 5Bring to a boil, cover, and reduce heat. Simmer for 1½ to 2 hours until everything is tender.