One secret to making great-tasting stew is to cook it on relatively low heat for a few hours. A “simmer” is the best way to describe this process. Stew is simple to make, but it is not fast.
The factor that differentiates stew from soup is the thickness of the broth, which is usually called the “gravy” in stew. The vegetables used — especially the starch added by potatoes — provide natural thickening agents. A little cornstarch can also do the job, as will a flour-water paste (roux), as with making regular gravy.
Rich, flavorful, wholesome and willing to take on the flavors around it, venison makes the perfect stew meat.
Stew’s long, slow-cooking method breaks…