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Venison Stew

A warm and hearty venison stew that combines tender venison meat with fresh vegetables and rich broth, perfect for chilly days or gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds venison (cubed) Use lean and tender cuts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small white onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 1/4 cup tomato paste
  • 6 cups beef broth
  • 1 cup red wine Use a dry red wine
  • 1 teaspoon Italian seasoning
  • 2 leaves bay leaves
  • 1 pound baby potatoes (halved)
  • 1 cup frozen peas
  • 1/4 cup fresh parsley (chopped) For garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method
 

Cooking Steps
  1. Add olive oil to a large Dutch oven or soup pot over medium heat.
  2. Add the cubed venison to the pot and sear on all sides for about 10 minutes. Remove venison and set aside.
  3. In the same pot, add butter and heat over medium-high. Add onion, carrots, celery, salt, and pepper; cook until onion is fragrant and translucent.
  4. Add minced garlic and tomato paste. Stir until garlic is fragrant.
  5. Return seared venison to the pot. Pour in beef broth, red wine, Italian seasoning, and bay leaves; bring to a boil.
  6. Reduce heat to medium-low, cover, and let simmer for about 1 hour, stirring occasionally until venison is tender.
  7. Add baby potatoes and simmer covered for an additional 15 minutes until the potatoes are tender.
  8. Remove bay leaves. Stir in frozen peas and cook until warmed through.
  9. Divide stew into bowls and top with chopped parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently before serving.