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PREP: 15 Minutes COOK: 2.0 Hours

Serves 4-6

Difficulty: Simple
A mustard-y stout stew for a blustery day. This dish would go great with a pint of rich dark beer, but it is even better with a pint in the dish! A healthy amount of Worcestershire sauce also lends to the flavor of the braise, while Brussels sprouts, carrots, and leeks add a nice veggie presence to the meaty affair.
  • 2 packages Maui Nui stew chunks
  • 1 package Maui Nui venison broth or 2 cups low sodium beef broth
  • 2 cups stout beer
  • 1 large leek, white & pale green parts washed and cut in half and then into ¼” slices
  • ½ cup Worcestershire sauce
  • 1 heaping Tbsp whole grain mustard
  • 1 tsp coarsely ground black pepper
  • 2 large carrots, peeled and cut into 1” chunks (about 2 cups)
  • ½ lb Brussels sprouts, cut in half
  • Fine sea salt
  • 2 Tbsp neutral vegetable oil
Step 1: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Step 2:

Pat the venison dry with a paper towel and season generously with salt. Add to the pot in one layer (cook in batches if necessary) and brown all over. Remove to a bowl and set aside.

Step 3:

Turn the heat down to medium-low and add a touch more oil if the pot looks dry. Add the leeks and a pinch of salt and cook, stirring often, until they have softened, about 3 to 5 minutes.

Step 4:

Add the beer, broth, Worcestershire sauce, mustard, black pepper, and the reserved meat. Turn the heat up to high and bring to a simmer. Lower the heat, cover, and simmer for 1 hour, stirring occasionally. 

Step 5:

Add the carrots, cover, and cook for 30 more minutes. 

Step 6:

Then add the Brussels sprouts and cook uncovered for another 30 minutes, adjusting the heat as necessary to maintain a gentle simmer.

Step 7:

The meat should be nice and tender, if not, simmer for another 10 to 15 minutes. Taste and add salt as necessary. Serve and enjoy!

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