Farmhouse Diner: How To: Make Beef or Venison Stew

What's that story in the Bible about someone giving up their birthright for a stew?

Yep, men LOVE stew....it's just in them, I think from the beginning.

In the beginning, men loved stew.

I'll teach you how my mama taught me.

STEP ONE:  Flour, seasoned salt and plenty o' peppa.  Coarsely ground peppa. (When you are done dipping, keep the extra cuz you'll need some of this for the roux for the gravy.)

First, get your beef or venison stew meat thawed, and then several hours before you want to eat, get your meat ready to brown.  This is the messiest part, but I believe it makes the stew worth the while.

So do the men.

When you are browning this up, just hope no men are home, because it always brings the men into the kitchen to ask "What are you cooking?" and then the inevitable:  "Can I have some now?"  For that reason, I always get at least two packs of our venison stew meat from the freezer....

STEP TWO:  Rollllll 'em, dip 'em and slap 'em in the pan (that has a little oil in it that's hot 'n ready...) leaving a little room between each piece for excellent browning.

Sizzle....sizzle....snap!  OUCH!!

Sorry about some of these pics, I did all the pics for the whole post with my iPhone...

Keep on going until all those little individual tasty venison nuggets are done!  


(My youngest would be the happiest with a plate of this, forget the veggies.)

STEP THREE:  Drain on paper towels.

STEP FOUR:  Salivate. (Not really.)

STEP FOUR:  Make a roux for the graaaaavy....first though, drain off most of the extra oil you browned the meat in. 

Whip that leftover seasoned flour into the pan while you stir, stir, stir and get all the tasty bits off the bottom of the pan.  

You know the deal with a roux, get the flour nice 'n browned, then you pour in water all the while you are still whipping the roux....stir until you get a look of good stew gravy.

STEP FIVE:  Prepare those root vegetables like onions, carrots, potatoes, all the goodies here came from our garden.  Add celery, if you want for flavor.  

I only wash carrots and cut them roughly in irregular sizes for a good primitive look.  Isn't that how stew should look, not all uniform and perfect?

For our stew, I like to go to our potato bin and get all the oddball ones from that year's crop and use the tiny or misshapen ugly potatoes for stew.  

I wash them well, but I leave the peelings on, especially these red ones.  Some will need to but cut up, and some left whole, but I do like a rough-looking stew, it's STEW, man!

STEP SIX:  Throw a bouillon or two into the gravy pan.  Why?  Because the potatoes and the carrots will cook and need to absorb some of the salt or your stew will be bland, baby. 

No bland stew.  No no no.

STEP SEVEN:  Get your old turkey roaster out (this gives the best finish, best flavor to the stew, but that's just my opinion, you just use your favorite oven pan...).  

Add all the meat, vegetables, and your excellent roux gravy.

(I leave my celery and onion whole because one of my guys don't like that in their stew, but I like the flavor it gives.  When the pan is done, I can remove the whole onion and the celery pieces before serving.).

STEP EIGHT:  Bake in a 300 degree oven for several hours until it looks right, and all the vegetables are soft.  Make sure from time to time it's not drying up, you may need to add a bit of water and stir here and there.  Remember you need enough liquid for the potatoes and carrots to absorb before you bake.  When it's done and it's still not dinnertime, turn the oven down low to keep it warm and then serve.

And there you go.  

Something delish and filling on a cold night--something that one man sold his birthright for.

(By the way, I don't require that of my boys.)


Beef or venison stew:

1.  Make a flour and seasoned salt/pepper mixture
2.  Dip pieces of stew meat to cover each one
3.  Brown each piece individually in a hot pan with a little oil
4.  Make a roux using leftover flour, to make the gravy with pan drippings
5.  Wash and prepare the vegetables you want to use and chop them roughly
6.  Add the gravy with some extra water and some beef bouillon.
7.  Add all the meat and veggies to a roaster 
8.  Bake several hours at 300.

Serve warm right from the pan and add cornbread or a salad for an excellent winter meal! 

A Great Marinade for Venison or Beef!

Yum....perfectly grilled venison steaks ready for cutting into.



I cook by the seat of my pants, so I can't give you exact measurements for this marinate.

My daughter and I combined our ideas for marinating steaks and came up with this one. These ingredients make a great marinate for venison or beef. The reason I like it for venison (which, by the way is the healthiest and most perfect red meat there is!) is because it takes the gamey taste away but leaves the meat still tasting like venison!

In the fall, we put up our own venison, Mr. Farmhouse is really good at this, was taught by someone who really knew what they were doing. It makes a big difference if your meat is butchered correctly; if it isn't you're not going to want to use it. Our venison is trimmed, cut and frozen on trays, then placed into bags and vacuum sealed to put back into the freezer...

You can clearly see why this is a very healthy red meat...

Get out a bowl and start dumping in the ingredients...

If you use it for roasts, it's excellent but you'll have to bake it in some beef broth or consomme' for the moisture needed in the pan. I've never actually roasted the beef or venison IN the marinate, instead I used consomme and basted often. This is my FAVORITE marinate for venison, hands down.

Right now I have about fifteen small steaks chillin' in this bath and they are going on the charcoal grill at dinner time. I will serve it with baked potatoes and some of the green beans from our garden and it's going to be better than any restaurant meal!

Marinate for beef or venison:

Lemon juice steak sauce

Worcestershire sauce soy sauce (in a small amount, comparatively)

Red cooking wine (if you have it, if not it's good without it, too)

or Beer

or white grape juice

crushed garlic cloves

barbecue rub

seasoned salt such as Lowery's

pepper

All of these ingredients need to be mixed in a bowl and stirred, then poured into a gallon Ziploc that holds your venison or beef.

Massage the marinate into the meat and turn often as it sits in the fridge.

When it's time for cooking, I do nothing else to the meat, just pour off the marinate and sear on a hot grill. If using for roast, remember what I wrote above.

Your meat should be given this flavorful bath for at least a couple hours for fuller flavor, the longer the better. Overnight is best!)

Ready for the grill!

Enjoy! And let me know your adventures with this marinate if you can!