This hearty venison stew is a comforting, one-pot meal perfect for cozy dinners.
Packed with tender, protein-rich venison and fiber-loaded vegetables, it delivers a nutritious balance of plant and animal-based goodness.
With wholesome ingredients, minimal saturated fat, and low net carbs, this stew is easy to make, satisfying, and ideal for quick weeknight meals or meal prep for the week ahead.
Venison Stew
Equipment
- 1 large Dutch oven or heavy-bottomed soup pot
- 1 wooden spoon or spatula
- 1 Chef’s Knife
- 1 Cutting board
- Measuring Cups and Spoons
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 lbs venison cubed
- 1 small white onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- ½ tsp salt
- ½ tsp black pepper
- 3 cloves garlic minced
- ¼ cup tomato paste
- 6 cups beef broth
- 1 cup red wine or additional beef broth
- 1 tsp Italian seasoning
- 2 bay leaves
- 1 lb baby potatoes halved
- 1 cup frozen peas
- ¼ cup fresh parsley chopped
Instructions
- Prepare Your Ingredients: Begin by washing and chopping all your vegetables. Peel and dice the carrots into bite-sized pieces, chop the celery stalks evenly, and finely chop the white onion. Mince the garlic cloves and halve the baby potatoes. This prep ensures everything cooks evenly and helps the stew come together quickly when you start cooking.
- Sear the Venison: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Once the oil shimmers, carefully add the cubed venison. Sear the meat on all sides until it develops a rich, golden-brown crust, about 8–10 minutes. Avoid overcrowding the pot, or the meat will steam instead of sear. Once browned, remove the venison and set aside on a plate.
- Sauté Aromatics: In the same pot, add 1 tablespoon of butter and allow it to melt completely. Add the chopped onion, carrots, and celery along with ½ teaspoon of salt and ½ teaspoon of black pepper. Cook over medium-high heat, stirring occasionally, until the onions turn translucent and fragrant, and the carrots and celery soften slightly, about 5–6 minutes. This step develops a deep, flavorful base for your stew.
- Build Flavor with Garlic and Tomato Paste: Add the minced garlic and ¼ cup of tomato paste to the sautéed vegetables. Stir constantly for 1–2 minutes until the garlic becomes aromatic and the tomato paste slightly caramelizes. This intensifies the stew’s flavor and adds a rich, slightly sweet undertone.
- Combine Venison and Liquids: Return the seared venison to the pot, nestling it among the vegetables. Pour in 6 cups of beef broth and 1 cup of red wine (or additional beef broth if you prefer no alcohol). Stir to combine, scraping the bottom of the pot to lift any browned bits — these add incredible depth to the stew’s flavor.
- Add Herbs and Seasonings: Sprinkle in 1 teaspoon of Italian seasoning and tuck 2 bay leaves into the mixture. These aromatics infuse the stew with subtle herbal notes and enhance the overall richness. Bring the liquid to a gentle boil over medium-high heat.
- Simmer the Stew: Once boiling, reduce the heat to medium-low and cover the pot. Let the stew simmer for 20 minutes, stirring occasionally to ensure nothing sticks to the bottom. The venison will start to become tender while the vegetables absorb the savory broth.
- Cook the Potatoes: After the initial simmer, add the halved baby potatoes to the pot. Cover again and simmer for an additional 15 minutes, or until the potatoes are fork-tender. This step ensures the potatoes are cooked through but still hold their shape without becoming mushy.
- Add Peas and Finish Cooking: Remove the bay leaves from the pot and stir in 1 cup of frozen peas. Allow them to cook for 2–3 minutes until warmed through. The peas add a fresh pop of color and subtle sweetness, balancing the savory flavors of the stew.
- Garnish and Serve: Turn off the heat and sprinkle ¼ cup of chopped fresh parsley over the stew. This adds a bright, herbaceous finish. Ladle the venison stew into bowls and serve hot. The result is a hearty, flavorful meal with tender meat, perfectly cooked vegetables, and a rich, savory broth that warms from the inside out.
Notes
- For best results, use lean, tender cuts of venison such as loin or shoulder.
- Brown the meat in batches to avoid overcrowding, which helps develop a rich, caramelized flavor.
- Adjust the thickness of the stew by adding more or less broth depending on your preference.
- Red wine can be substituted with extra beef broth for a non-alcoholic version without sacrificing depth of flavor.
- Fresh herbs like rosemary or thyme can be added for an extra layer of aroma.
- This stew reheats beautifully and is ideal for meal prepping or freezing in individual portions.
Chef’s Secrets To Perfect Flavor
Achieving a deeply flavorful venison stew starts with searing the meat properly.
A golden-brown crust locks in juices and builds a robust, savory base.
Don’t rush the aromatics — slowly sautéing the onions, carrots, and celery enhances their natural sweetness.
Layering ingredients in stages ensures each component contributes fully to the final flavor.
Finally, using fresh parsley or a touch of lemon zest at the end brightens the rich, hearty stew and adds an appealing finish.
Serving Suggestions For Cozy Meals
Venison stew pairs wonderfully with crusty bread, soft dinner rolls, or garlic mashed potatoes to soak up the savory broth.
For a lighter side, serve alongside a crisp green salad or roasted seasonal vegetables.
This stew also works well over cooked grains like quinoa, barley, or brown rice for a hearty, balanced dinner.
Garnishing with fresh parsley or a sprinkle of grated Parmesan adds color and extra flavor.
Storage Tips For Freshness
Allow the stew to cool completely before storing.
Transfer leftovers to airtight containers and refrigerate for up to 3–4 days.
For longer storage, freeze in freezer-safe containers for up to three months.
Thaw frozen portions overnight in the fridge for best results, then gently reheat on the stovetop over medium heat or in the microwave in short intervals.
Adding a splash of broth during reheating can help restore the original consistency.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes! Beef, lamb, or even game meats like elk can be used. Adjust cooking times slightly depending on the meat’s tenderness.
2. How can I make the stew thicker?
To thicken, simmer uncovered for 10–15 minutes, or mix 1–2 tablespoons of cornstarch or flour with cold water and stir into the stew during the last 5 minutes of cooking.
3. Is it possible to make this stew in a slow cooker?
Absolutely. Sear the meat and sauté the aromatics first, then combine all ingredients in a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until tender.
4. Can I use fresh potatoes instead of baby potatoes?
Yes. Simply dice regular potatoes into even, bite-sized pieces to ensure they cook evenly along with the stew.
5. How do I enhance the flavor without wine?
Use an equal amount of beef or vegetable broth with a splash of balsamic vinegar or a teaspoon of Worcestershire sauce for richness and depth without alcohol.
