The "Venison" Stew from The Last of Us
Making the "venison" stew at the Silver Lake commune from The Last of Us - cannibalism not required.
Equipment
Ingredients
- 32 oz stewing meat venison, bison, beef chuck, etc
- 1 tablespoon vegetable oil
- 15 oz canned potatoes drained
- 15 oz canned peas & carrots drained
- 2 tablespoons shallot diced
- 1 tablespoon garlic minced
- 28 oz crushed tomatoes in puree
- 2 cups broth or stock chicken, beef, etc.
- 1 herb bundle thyme, marjoram, oregano, etc.
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large soup pot or Dutch oven, heat the vegetable oil until shimmery then add the stew meat. Stir to sear the meat on all sides, until it is just starting to brown or about 2-3 minutes. There should still be streaks of uncooked meat throughout. Season with salt and pepper.
- Add in the canned potatoes and continue to stir until the potatoes are browned and mixed into the meat. Then stir in the shallot and garlic and saute until fragrant, about 2-3 more minutes.
- Stir in the drained peas and carrots. Try not to mash up the vegetables too much as you stir.
- Then add in the canned tomatoes. Stir until everything is combined, then pour in the broth. Toss in the herb bundle and then bring to a rolling simmer.
- Simmer the stew until mostly thickened, about 45-55 minutes, stirring occasionally to prevent burning. Reduce the temp to low and continue to stir for another 5-10 minutes.
- Once thickened, serve the stew to the unsuspecting members of your commune. Enjoy!
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