Best 9 Beefvenison Stew Ll Bean Cookbook Recipes

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When it comes to hearty and flavorful meals, beef venison stew stands out as a classic dish that combines the richness of venison with the comforting warmth of beef. With its origins in the kitchens of skilled hunters and home cooks, this stew has become a staple in many households, especially during chilly seasons. In this comprehensive guide, we'll take you on a culinary journey to uncover the best recipe for beef venison stew, as featured in the renowned L.L. Bean Cookbook. Whether you're an experienced chef or a novice in the kitchen, we'll provide you with all the essential information you need to create a delectable stew that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF AND BEAN STEW



Beef and Bean Stew image

A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil, divided
2 medium onions, thinly sliced
2 cups water
1 can (6 ounces) tomato paste
3/4 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.

Nutrition Facts :

TENDER BEEF 'N' BEAN STEW



Tender Beef 'n' Bean Stew image

"I often whip up this easy stew on days when I am juggling a lot of the kids' sports schedules," Juline Goelzer of Arroyo Grande, California says of this healthy and hearty entree. "Add a green salad and some corn bread or homemade rolls for a perfect meal."

Provided by Taste of Home

Categories     Dinner

Time 8h45m

Yield 10 servings.

Number Of Ingredients 15

1 pound beef stew meat, cut into 1-inch cubes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
2 celery ribs, chopped
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons uncooked long grain rice
1 to 2 tablespoons chili powder
2 teaspoons beef bouillon granules
1/4 teaspoon salt
1 can (8 ounces) tomato sauce
Shredded cheddar cheese and sour cream, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

VENISON STEW WITH DRIED CHERRIES RECIPE



Venison Stew with Dried Cherries Recipe image

Provided by kallen2302

Number Of Ingredients 16

5 pounds venison stew meat, trimmed of fat. tenderized by pounding, and cut into 1-inch chunks
1/3 to 1/2 cup all-purpose or whole wheat pastry flour
Salt and freshly ground black pepper to taste
1/2 cup olive oil
4 medium-size yellow onions, diced
4 cups dry red wine, such as Cabernet Sauvignon
16 medium-size red potatoes, left whole or quartered
6 large carrots, diced
2 large parsnips, peeled and diced
6 ribs celery. diced
1 orange, peeled, seeded if necessary. and chopped
16 juniper berries, cracked
10 cloves garlic, or to your taste, minced
2 cups dried tart cherries. or a combination of dried cherries and golden raisins Two 10.5-ounce cans low-sodium beef broth
1/2 cup brandy
2 tablespoons balsamic vinegar

Steps:

  • Pat the venison dry with paper towels. Combine the flour, salt and pepper in a ziplock bag add the venison chunks, and shake to coat the meat evenly. In a large skillet over medium-high heat, heat the oil, then brown the meat in batches; transfer to the slow cooker. Add the onions to the skillet and cook, stirring, just to brown slightly on the edges, about 3 minutes; transfer to the cooker. Add the wine to the skillet, bring to a boil, and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into the cooker. Add the potatoes, carrots, parsnips, celery, orange, juniper berries, garlic, cherries, broth, and brandy to the cooker; stir to distribute evenly. 2. Cover and cook on LOW until the venison is tender enough to cut with a fork, 8 to 9 hours. Stir in the vinegar, season with salt and pepper, and serve hot.

COOKSON STEW



Cookson Stew image

Six bean stew with pork sausage and BBQ sauce.

Provided by Allrecipes Member

Categories     Pork Stew

Time 1h15m

Yield 20

Number Of Ingredients 10

1 pound ground pork sausage
1 (16 ounce) can pinto beans
1 (4 ounce) can sliced jalapeno peppers
1 (15 ounce) can kidney beans
1 (14.5 ounce) can yellow wax beans
1 (16 ounce) can baked beans with pork
1 (18 ounce) bottle barbeque sauce
1 (28 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
½ cup brown sugar

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large oven proof pot or Dutch oven, combine cooked sausage, pinto beans, peppers, kidney beans, wax beans, baked beans, barbeque sauce, chopped tomatoes, tomato paste and brown sugar. Note that all of the juice from the cans is added as well.
  • Bake in preheated oven for 60 minutes.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 38.4 g, Cholesterol 17 mg, Fat 10.1 g, Fiber 8.1 g, Protein 10.6 g, SaturatedFat 3.5 g, Sodium 968.8 mg, Sugar 14.6 g

QUICK FIX BEEF BURRITO SKILLET RECIPE



Quick Fix Beef Burrito Skillet Recipe image

Provided by doodanger

Number Of Ingredients 8

1 lb. lean ground beef
1 pkg. taco seasoning mix
1 can (19oz.) kidney beans, rinsed
1 cup salsa
1 cup water
4 flour tortillas (6 inch) cut into 1 1/2" pieces
1/3 cup sour cream
1 large green onion, chopped

Steps:

  • Brown meat in large nonstick skillet on medium high heat; drain. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium low heat 5 minutes. Stir in tortillas; top with cheese. Cover; let stand 5 minutes or until cheese is melted. Top with sour cream and onions.

BEEF BONE GRAVY RECIPE



Beef Bone Gravy Recipe image

Provided by JimMac

Number Of Ingredients 11

To finish:
At least 4 kilos (8-9 lbs.) fresh beef bones, including at least one marrow bone
1 kilo (2 lb.) fresh shin of beef, in one or two large pieces
Stock vegetables, ie 4 large carrots, 4 leeks, 4 onions, half a head of celery
2 bay leaves
sprig of thyme, if handy
a few peppercorns
4 cloves garlic
water or beef broth
bottle red wine (e.g. Shiraz) or white wine
salt, pepper

Steps:

  • In a hot oven (450-500F) roast all the bones for 15-20 minutes until sizzling and nicely browned. Place the browned bones and the fresh piece of shin in your largest stock pot and cover by at least half an inch with cold water or beef broth. Bring to boiling point, but never allow more than the most tremulous simmer. Patches of dirty grey-brown bubbles (scum!) will appear on the surface. Skim these off with a spoon. When the only scum appearing is a clean white colour, you can stop skimming. Now add the vegetables, washed and cut up into chunky pieces, and the herbs. Bring back to your slow, tremulous simmer, and cook for 4-5 hours minimum, ideally 6 or 7. (Remove the shin after 3 hours if you want to eat it - delicious cold and dressed with a mustardy vinaigrette). Strain the stock into a clean pan or large basin. Discard the vegetables and bones (feed both to the dog if you like). Leave the stock in a fridge or cool place, ideally overnight, so the stock turns to jelly and the fat sets hard on the top. Carefully remove all the fat and discard. Warm up the stock over a gentle heat, so it liquifies completely, then strain it carefully through muslin or a cotton cloth. Transfer to a clean heavy-based pan of at least 4 litres capacity, add the wine, and boil hard to reduce. As it becomes darker and more concentrated, taste regularly. It will taste like it needs salt but don't be tempted to add it yet as it will get much too salty as it reduces. Stop when you have a rich, concentrated beefy sauce that is lightly syrupy but not too sticky. Only at this point should you season, to taste, with salt. You can keep this sauce, chilled as a jelly, in the fridge for up to a week. To serve it with the beef, gently warm it until not quite boiling, and 'refresh' with a few drops of new wine, before serving. You can also add the deglazed pan juices from the roasting tray, but make sure they are not too salty, and not too fatty, or they will spoil all your hard work.

BEEF AND BEANS



Beef and Beans image

This deliciously spicy steak and beans over rice will have family and friends asking for more. It's a favorite in my recipe collection. -Marie Leamon, Bethesda, Maryland

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 medium onion, chopped
1 teaspoon beef bouillon granules
1 can (16 ounces) kidney beans, rinsed and drained
Hot cooked rice

Steps:

  • Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 584mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

COZY COTTAGE BEEF STEW SOUP



Cozy Cottage Beef Stew Soup image

It's a delicious blend of tender beef and vegetables, with just the right amount of thick, flavorful broth to tie everything together. Add a loaf of crusty bread, and you have a perfect meal for on the run (microwaves great!) or for sitting down together and sharing the day's events.

Provided by Cat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h20m

Yield 8

Number Of Ingredients 17

¾ pound beef stew meat, cut into 1 inch cubes
2 onions, diced
3 cloves garlic, minced
1 large stalk celery, minced
2 carrots, finely chopped
¼ pound green beans, cut into 1 inch pieces
8 ounces fresh mushrooms, coarsely chopped
3 potatoes, peeled and diced
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 bay leaf
½ teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon dried marjoram
2 (14.5 ounce) cans fat-free chicken broth
½ cup all-purpose flour
2 (10.5 ounce) cans beef consomme

Steps:

  • In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
  • Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 33.4 g, Cholesterol 37 mg, Fat 8.4 g, Fiber 4.7 g, Protein 22.4 g, SaturatedFat 3.2 g, Sodium 813.5 mg, Sugar 4.4 g

ITALIAN WHITE BEAN AND SAUSAGE STEW



Italian White Bean and Sausage Stew image

This comforting and substantial white bean and sausage stew is a soup that eats like a meal! Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor. With beans, greens, and sausage, this stew is incredibly nutritious and warms you from the inside out. Serve with a hunk of crusty Italian bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h45m

Yield 6

Number Of Ingredients 13

1 ½ cups dry cannellini beans
4 (6 ounce) Italian sausage links with garlic and fennel
1 cup chopped yellow onion
⅓ cup dry white wine
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 bay leaf
6 cups water, or to taste
1 teaspoon salt, plus more to taste
4 cups chopped kale
1 tablespoon extra-virgin olive oil, or to taste
6 tablespoons grated Parmigiano-Reggiano cheese, or to taste
6 pinches red pepper flakes

Steps:

  • Soak beans in cold water, 8 hours to overnight.
  • Drain beans and set aside.
  • Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
  • Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
  • Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
  • Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
  • Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 38.6 g, Fiber 1.9 g, Protein 36.2 g, SaturatedFat 13.1 g, Sodium 1989.1 mg, Sugar 2.5 g

Tips:

  • For a richer flavor, use a combination of ground beef and venison.
  • Add a tablespoon of Worcestershire sauce to the stew for a savory umami flavor.
  • If you like a thicker stew, add a tablespoon of flour or cornstarch to the stew before adding the vegetables.
  • For a more hearty stew, add a cup of cooked barley or rice.
  • Serve the stew with a side of mashed potatoes, egg noodles, or crusty bread.

Conclusion:

This beef and venison stew is a hearty and flavorful dish that is perfect for a cold winter day. The combination of ground beef and venison gives the stew a rich and savory flavor, while the vegetables add a touch of sweetness. This stew is also very easy to make, and it can be cooked in a slow cooker or on the stovetop. So next time you're looking for a warm and comforting meal, give this beef and venison stew a try.

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