Basic Big Game Stew

This will warm your belly after coming in from a cold hunt. If your meat isn’t tender enough, put it in the slow cooker for a few hours before adding it to the stew. Use fresh herbs for the best taste and add sprigs of rosemary to the top to dress up your bowl.


Basic Big Game Stew


  • 1 quart game meat; skinned boned and cut into 1-inch cubes
  • 2 cans or bottles flat beer
  • 1/4 cup Worcestershire sauce
  • 1/3 teaspoon freshly ground black pepper
  • 6 garlic cloves minced
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion coarsely chopped
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 2 medium red potatoes skin-on; diced into 1 inch cubes
  • 1 14 1/2 ounce can diced tomatoes with juice
  • 2 quarts beef broth


  • Combine beer with next 3 ingredients in a glass or plastic bowl. Add meat, toss gently, cover and refrigerate for 6 to 12 hours. Remove meat from marinade, reserve marinade. Heat oil in a heavy-duty stockpot over medium-high heat. Add meat and cook until browned evenly. Add onion, carrots and celery. Cook for 3 to 5 minutes. Add potatoes, reserved marinade, diced tomato and broth. Bring to a boil, then reduce heat to low, cover and simmer until meat falls apart when poked with a spoon, about 2 to 3 hours.

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