Paleo Venison Stew with Root Vegetables

Ingredients

• 1 pound venison, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots sliced
• 2 parsnips sliced
• 2 cups beef broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1. Heat the olive oil in a large pot over medium heat.
2. 2. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
3. 3. Stir in the cubed venison and brown on all sides, approximately 5-7 minutes.
4. 4. Add the sliced carrots and parsnips, beef broth, thyme, rosemary, salt, and black pepper to the pot.
5. 5. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

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