Name: Venison Stew
Prep time: 12 min
Cook time: 41 min
Total time: 53 min
Ingredients: 1 tablespoon butter (unsalted or lard for dairy-free) ); 1 cup onion (diced); 2 cups button mushrooms (sliced in half ); 2 large celery stalk (cut into ¼-inch pieces ); 4 garlic (minced, or Cloves squeezed from 2 heads Roasted Garlic ); 2 pounds beef roast (cut into 4 large pieces or boneless venison ); 5 cups beef broth (homemade or store-bought); 14 1/2 ounces tomatoes (in can); 1 teaspoon Redmond Real Salt; 1 teaspoon black pepper; 1/2 teaspoon dried rosemary (or 1 teaspoon fresh rosemary, finely chopped); 1/2 teaspoon dried thyme (leaves or 1 teaspoon fresh thyme leaves, finely chopped ); 1/2 head cauliflower (cut into large florets ); fresh thyme (leaves for garnish (optional) )

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Venison Stew

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