Venison Stew
A wholesome and satisfying venison stew loaded with tender meat, colorful vegetables, and savory herbs. Quick to prepare and perfect for meal prep, this stew is high in protein, fiber-rich, and low in carbs, making it a healthy and cozy option for any night of the week.
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.
