20 Minute Venison Hamburger Skillet Stew
A quick, no-fuss skillet stew that turns ground venison (or beef) and simple pantry vegetables into a warm, comforting bowl of stew in about half an hour.
Ingredients
- 1/4 lb lean ground beef (or ground venison)
- 1 large onion, sliced wafer-thin
- 4 carrots, sliced wafer-thin
- Potatoes, halved and sliced wafer-thin
- Ribs of celery, sliced wafer-thin
- 1 cup boiling water
- 2 teaspoons beef extract or bouillon
- 2 bay leaves
- 1/4 teaspoon dried thyme
- Salt or garlic salt, to taste
- Black pepper, to taste
- 1/4 cup dry red wine (or tomato juice)
- 2 tablespoons all-purpose flour
Instructions
- Use a melon baller to shape the meat into tiny meatballs.
- Brown the meatballs in a skillet, then discard any excess fat.
- Stir the sliced onion into the skillet and cook for 1 minute.
- Add the boiling water along with the beef extract or bouillon.
- Add the remaining vegetables (carrots, potatoes, celery) and seasonings (bay leaves, thyme, salt, pepper).
- Cover and cook over low heat for about 15 minutes, until the vegetables are tender.
- Combine the wine (or tomato juice) and flour in a covered jar; shake well.
- Stir the flour mixture into the skillet and cook, stirring, until the sauce thickens, about 4 minutes.
Cook’s Notes
Slicing everything wafer-thin is key to getting tender vegetables and a thick sauce in just 20 minutes of simmering; keep the meatballs small so they cook through quickly without needing extra time.
Ingredient Swaps
Ground venison works beautifully in place of ground beef for a true wild-game version, and tomato juice can stand in for the red wine if you prefer to keep it alcohol-free.
Serving Suggestions
Serve hot in bowls with crusty bread or over a scoop of mashed potatoes to soak up the savory sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.
Common Questions
Can I use ground venison instead of beef?
Yes, ground venison is a natural substitute and pairs well with the herbs and vegetables in this stew.
Do I need to peel the potatoes?
Peeling is optional; thin slices with the skin on will cook just as quickly and add extra texture.
What can I use instead of red wine?
Tomato juice is suggested in the original recipe as a non-alcoholic alternative that still adds acidity and color to the sauce.
