Description
A hearty, comforting one-pot stew filled with tender venison, pearl barley, and aromatic vegetables, perfect for chilly nights and holiday gatherings.
Ingredients
Scale
- 1 ½ pounds venison stew meat, cut into 1-inch chunks
- ¾ cup pearl barley
- 3 large carrots, diced
- 2 celery ribs, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 5 cups beef broth
- 3–4 fresh thyme sprigs
- 2 bay leaves
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- Heat a large Dutch oven over medium-high heat and add olive oil.
- Brown the venison in batches on all sides, then remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste.
- Return venison to the pot along with barley, thyme, bay leaves, salt, and pepper.
- Pour in beef broth and stir to combine. Bring to a gentle boil.
- Reduce heat, cover partially, and simmer for 1.5 to 2 hours until venison is tender and barley is cooked.
- Remove thyme sprigs and bay leaves. Adjust seasoning as needed.
- Ladle into bowls and serve hot with crusty bread or salad.
Notes
- Let the stew rest before serving to enhance the flavor.
- Use homemade or low-sodium broth for best taste.
- Leftovers taste even better the next day.
- Toast the barley before cooking for extra nuttiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 5g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 80mg
Keywords: venison stew, barley stew, one-pot recipe, cozy winter meal, holiday dinner