Fox and Hunter's Stew

This hearty stew is perfect for those chilly autumn evenings.

15m

Prep Time

45m

Cook Time

Servings

Ingredients

2 tablespoons olive oil

1 pound venison stew meat

1 onion, chopped

2 cloves garlic, minced

2 cups beef broth

2 cups water

1 can (14.5 oz) diced tomatoes

1 can (15 oz) kidney beans, drained

1 can (15 oz) corn, drained

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional toppings: shredded cheese, sour cream, diced avocado

Instructions

Step 1

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 2

2. Add the venison and cook until browned, about 5 minutes.

Step 3

3. Add the onion and garlic and cook until softened, about 3 minutes.

Step 4

4. Add the beef broth, water, diced tomatoes (with their juices), kidney beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper.

Step 5

5. Bring to a simmer and cook for 30-40 minutes, or until the meat is tender.

Step 6

6. Serve hot with your desired toppings.