Red wine beef or venison stew
Prep time
Cook time
Total time
Here is a recipe from Dr Hassel’s book, spiced up a bit by me. To reduce prep time, I’ve been known to leave out the step of browning the meat. It shortens the prep time but does not compromise on the flavor too much.
Serves: 8
  • 2-3 tablespoon of high heat oil like coconut oil or avocado oil
  • 4-5 pieces of good center cut bacon, cut into small pieces
  • 3 pounds of venison or beef stew meat
  • 2 teaspoons of cracked black pepper
  • 2 teaspoons of salt
  • 2 TBLS of paprika
  • 1 pound of carrots sliced into 1 inch chunks
  • 2 fat yellow onions cut into chunks
  • 2-6 garlic cloves, minced
  • 1 750 ml bottle of a good dry red wine
  • 1 tablespoon of tomato paste
  • 1 28 ounce of canned crushed organic tomatoes
  • 1 teaspoon of dried or 2 teaspoons of fresh thyme
  • 1 tablespoon of minced fresh or 2 teaspoons of dried parsley
  • 1 tablespoon of minced fresh or 2 teaspoons of dried rosemary
  • 1 pound of mushrooms sliced
  • Salt and pepper to taste
  1. Preheat the oven to 350 degrees. Heat up your olive oil in a heavy dutch oven you could knock a bear out with (Or a heavy bottomed soup pot) and cook the bacon chunks over medium heat for 10 minutes, stirring occasionally until the bacon is fragrant and lightly browned. Remove the bacon with a slotted spoon to a plate with a paper towel on it and blot off the excess fat.
  2. While the bacon is cooking, lay your venison cubes out on a cutting board and dry them with a paper towel, (no I’m not crazy, this makes the meat brown better) . Mix the salt, pepper and paprika into a small bowl till well mixed and sprinkle it over all sides of the meat. When the bacon is done, sear the cubes in the bacon fat/oil mix in small batches of a single layer of meat for 3-5 minutes, turning to brown on all sides. Remove the meat with your slotted spoon when browned to a bowl and finish searing the rest. (If you need more oil, add a TBLS or 2 when you need it)
  3. After the meat is done, toss in the carrots, garlic and onions and cook for 10 minutes or so stirring occasionally until the onions are lightly browned. Add the meat and bacon back to the stew pot and add the rest of the ingredients. Turn off the burner and stir the pot till everything gets to know each other. (This step can be done the night before and stored in the fridge till you are ready to cook it)
  4. Place the pot into the middle of the oven and stand back and let magic happen. Cook for two hours while the house fills with the most amazing scent that will bring people off the streets. Carefully take out of the oven after two hours, taste and adjust the seasonings, then serve with a salad or if you want to rock it, on mashed cauliflower or potatoes
Recipe by The Cave Woman Cafe at