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Basic Big Game Stew

Ingredients

  • 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

Instructions

  • 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.