- Olive oil
- 1½-2 pounds of venison roast, cut into 1-2 inch cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 8 cups beef stock
- Salt and freshly ground pepper, to taste
- 2 teaspoons cornstarch, Wondra flour, arrowroot powder or other thickener
Heat a Dutch oven over medium-high heat, then coat bottom with a thin layer of olive oil. Brown meat in small batches, return to pot, then reduce heat to medium-low. Add the diced onion and cook 4-5 minutes or until the onion is translucent. Add the minced garlic and cook for 2-3 minutes further, being careful not to scorch. Add the beef stock and bring the mixture to a boil, then reduce to a simmer. Taste the liquid for seasoning and adjust with salt and pepper as needed.
Cover the Dutch oven and cook until the meat is tender, about 2-3 hours.
When the meat is tender, draw off a few tablespoons of the juices and whisk in the cornstarch to dissolve. Return this slurry to the stew and stir to