Skip to main content Search
Venison Stew with Root Vegetables and Prunes

Venison Stew with Root Vegetables and Prunes
4.4 46 rating
Prep. 15 min
Total 1 h 50 min
4 portions
Sign up for free

Ingredients

  • garlic cloves
    2
  • onions sliced (5 mm)
    200 g
  • olive oil
    20 g
  • venison boneless, cut in pieces (2 cm)
    600 g
  • plain flour
    1 ½ Tbsp
  • carrots halved lengthways then sliced (3 cm)
    300 g
  • butternut squash cut in pieces (3 cm)
    250 g
  • tomato purée
    30 g
  • port
    50 g
  • water
    700 g
  • beef stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp beef stock paste, homemade
  • fine sea salt plus extra to taste
    1 tsp
  • ground black pepper plus extra to taste
    ¼ - ½ tsp
  • fresh rosemary leaves only
    2 sprigs
  • fresh bay leaves
    2
  • pitted prunes
    120 g
  • ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 952 mg
Protein 37 g
Calories 1645 kJ / 391 kcal
Fat 8 g
Saturated Fat 2 g
Carbohydrates 35 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

A Very Thermomix® Christmas 63 Recipes
UK and Ireland

You might also like...

Cottage Pie with Colcannon Mash

3.7(70)

1 h 50 min

Asian-style Beef Stew

3.7(27)

2 h 30 min

Minted Lamb Casserole with Steamed Vegetables

3.4(36)

55 min

Beef, Ale and Dumpling Stew

4.4(200)

1 h 55 min

Lentil Curry Stew with Chicken

3.8(42)

8 h 35 min

Chicken and mushrooms in red wine

3.4(8)

45 min

Chicken Cacciatore

3.4(81)

50 min

Braised Lamb Shanks

4.7(140)

3 h 20 min

Janek's Chicken Soup

4.3(59)

2 h

Venison and Potato Goulash

4.1(18)

50 min

Traditional Austrian Beef Goulash

4.7(165)

4 h

Beef Bourguignon

4.2(202)

1 h 30 min