Glazed shallots and carrots provide a sweet counterpoint to earthy, rich venison in this full-flavored stew.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997
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Ingredients

Stew
Glazed Shallots

Directions

Instructions Checklist
  • To make stew: Place dried mushrooms in a small bowl. Cover with boiling water and soak until mushrooms are soft, 20 to 30 minutes. Drain, reserving soaking liquid. Roughly chop mushrooms; set aside.

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  • Preheat oven to 325 degrees F.

  • Cook bacon in a small skillet over low heat, stirring, until crisp. Transfer to a plate lined with paper towels; set aside.

  • Combine flour, 1/2 teaspoon salt and pepper in a shallow bowl. Dredge venison pieces in flour mixture, shaking off excess. Heat 1/2 teaspoon oil in a Dutch oven over medium-high heat. Add half of the venison pieces and sear until browned on all sides, about 6 minutes. Transfer to a plate lined with paper towels. Repeat with 1/2 teaspoon oil and remaining venison; set aside.

  • Heat remaining 1 teaspoon oil in the pot over low heat. Add onion and garlic; cook, stirring often, until onion is golden, 15 to 20 minutes. Add wine and increase heat to medium. Cook until liquid has evaporated, about 5 minutes. Add broth, tomato paste, rosemary, bay leaves, reserved mushrooms and liquid, bacon and venison. Bring to a simmer. Cover, transfer to the oven and bake for 1 1/2 hours.

  • Add carrots and bake until venison and carrots are tender and sauce is thickened, about 30 minutes more. Remove rosemary sprig and bay leaves. Season with salt and pepper.

  • To make glazed shallots: Meanwhile, trim and peel shallots, breaking them into cloves. Place in a saucepan with water to cover. Bring to a simmer over medium heat, reduce heat and simmer until tender, 4 to 5 minutes. Drain.

  • Heat 1 teaspoon oil in a nonstick skillet over medium-low heat. Add the shallots, sugar and 1/4 teaspoon salt; cook, stirring occasionally, until the shallots are glazed and browned all over, 10 to 15 minutes.

  • Stir the glazed shallots and 2 tablespoons parsley into the stew. Garnish with the remaining 1 tablespoon parsley.

Nutrition Facts

325.9 calories; protein 34.6g 69% DV; carbohydrates 28.7g 9% DV; exchange other carbs 2; dietary fiber 4.4g 17% DV; sugars 6.6g; fat 6.4g 10% DV; saturated fat 1.7g 9% DV; cholesterol 98.1mg 33% DV; vitamin a iu 7831.9IU 157% DV; vitamin c 14.4mg 24% DV; folate 52.8mcg 13% DV; calcium 65.9mg 7% DV; iron 8mg 44% DV; magnesium 54.3mg 19% DV; potassium 878.9mg 25% DV; sodium 609.9mg 24% DV; thiamin 0.4mg 36% DV; added sugar 1g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
05/01/2012
Hearty flavorful stew This stew was really great. It was much more flavorful than many of the stews I've made from scratch and tasted great even without the typical low and slow cooking in a crock pot that I would usually use for stew. I substituted parsnips for half the carrots. Next time I'd cut the shallots into chunks rather than trying to leave them in cloves - they didn't caramelize as nicely as they could have. Pros: Great tasting rich and hearty. Wonderful for a cold wet evening. Cons: There are a lot of ingredients and it takes a while to make. Read More