This hearty venison stew is the ultimate comfort meal, packed with lean, high-protein meat and nutrient-rich vegetables.
Naturally low in carbs and saturated fat, it offers a satisfying, fiber-filled dinner perfect for chilly evenings.
Easy to prepare and ideal for meal prep, this stew delivers rich flavor, tender meat, and wholesome nutrition in every bowl.
Easy Venison Stew
Equipment
- 1 large frying pan or Dutch oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 sharp knife
- 1 measuring cup
- 1 tablespoon and teaspoon set
- 1 plate (for holding seared meat)
Ingredients
- 1.5 lbs venison stew meat cut into 1-inch cubes
- 2 tablespoons oil divided (more if needed)
- Kosher salt and freshly ground black pepper to taste
- ⅓ cup onions chopped
- ⅓ cup carrots chopped
- ⅓ cup celery chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 4 cups beef broth or stock divided
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika regular or Hungarian sweet
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- Fresh chopped herbs parsley, chives, or cilantro, for garnish
Instructions
- Prepare and Season Venison: Begin by patting the venison cubes dry with a paper towel to remove any excess moisture. This helps the meat brown evenly rather than steam. Generously season all sides of the venison with kosher salt and freshly ground black pepper. Rub the seasoning into the meat thoroughly so every piece is coated. Proper seasoning at this stage ensures a rich, savory flavor base for the stew.
- Sear the Venison: Heat 1 tablespoon of oil in a large frying pan or Dutch oven over medium-high heat. Once the oil shimmers, add the venison cubes in a single layer. Avoid overcrowding the pan; cook in batches if needed to ensure each piece browns evenly. Sear for 2–3 minutes per side until the meat develops a deep golden-brown crust. This step locks in flavor and creates a rich, aromatic base. Transfer the seared venison to a plate and set aside, leaving any browned bits in the pan.
- Sauté Aromatic Vegetables: Lower the heat to medium and add a small drizzle of oil if the pan looks dry. Add the chopped onions, carrots, and celery. Stir frequently, scraping up any browned bits left from the meat, as they add deep flavor. Cook the vegetables for about 5 minutes until slightly softened, making sure they do not brown too much. The vegetables will release natural sweetness and form the flavorful foundation of the stew.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. This develops a rich, savory depth in the stew. Be careful not to burn the garlic, as burnt garlic can add bitterness.
- Deglaze with Broth: Pour 1 cup of beef broth into the pan. Using a wooden spoon, scrape up any browned bits stuck to the bottom; these are packed with flavor. Cover the pan with a lid and simmer gently for 5 minutes. This softens the vegetables and infuses the broth with aromatic flavors.
- Combine Venison and Seasonings: Return the seared venison, along with any accumulated juices, to the pot. Pour in the remaining beef broth. Add ground coriander, smoked paprika, garlic powder, dried parsley, and additional salt and pepper to taste. Stir gently to combine all ingredients. Bring the mixture to a low boil, allowing the flavors to meld and the liquid to develop a rich color.
- Simmer Until Tender: Once boiling, reduce the heat to low and cover with a tight-fitting lid. Allow the stew to simmer for about 1 hour, stirring occasionally to prevent sticking. This slow cooking tenderizes the lean venison while allowing it to absorb the aromatic flavors, resulting in melt-in-your-mouth meat.
- Add Potatoes: After 1 hour, stir in diced potatoes, distributing them evenly among the meat and vegetables. Cover again and continue to simmer for an additional 30 minutes, or until the potatoes are tender and easily pierced with a fork. The potatoes absorb the stew’s flavors while adding comforting texture.
- Taste and Adjust Seasoning: Before serving, taste the stew and adjust the seasoning as needed. Add more salt, pepper, or paprika if desired. If the stew is too thick, stir in a small splash of broth to reach your preferred consistency.
- Garnish and Serve: Remove the stew from heat. Ladle into bowls and sprinkle with freshly chopped herbs such as parsley, chives, or cilantro. Serve hot, with crusty bread or over egg noodles. The stew is rich, aromatic, and comforting—a perfect centerpiece for family dinners or cozy evenings.
Notes
- Always remove sinew and silver skin from the venison before cooking; this ensures tender, melt-in-your-mouth meat.
- Cut the meat into evenly sized cubes so that each piece cooks uniformly.
- Searing the venison in small batches allows for better caramelization, which develops richer flavors.
- Use a heavy-bottomed Dutch oven for even heat distribution and to prevent sticking.
- For deeper flavor, consider using homemade or low-sodium beef broth.
- Fresh herbs like parsley, chives, or cilantro added just before serving brighten the stew and add freshness.
- This recipe is flexible; you can add other root vegetables like parsnips or turnips for variation.
Chef’s Secrets for Perfect Stew
One key to exceptional venison stew is layering flavors at every stage.
Searing the meat first locks in natural juices and adds a caramelized depth that simmering alone cannot achieve.
Deglazing the pan with broth ensures that all the flavorful browned bits are reincorporated.
Another tip is to simmer the stew slowly on low heat; this tenderizes the lean venison without drying it out.
Adding potatoes at the end preserves their texture while absorbing the rich flavors.
Finally, fresh herbs stirred in just before serving add brightness and elevate the overall taste.
Serving Suggestions for Flavorful Meals
Venison stew pairs beautifully with crusty artisan bread, which soaks up the rich broth.
For a heartier meal, serve it over buttered egg noodles, mashed potatoes, or creamy polenta.
A simple side salad with a light vinaigrette balances the richness of the stew.
For a rustic presentation, serve directly in the Dutch oven garnished with fresh herbs.
This stew is perfect for family dinners, holiday gatherings, or meal-prep lunches, and leftovers taste even better after a day, allowing the flavors to meld further.
Storage Tips for Longevity and Flavor
Venison stew keeps well in the refrigerator for up to 4 days in an airtight container.
To store, let the stew cool completely before sealing to prevent condensation and sogginess.
For longer storage, freeze in meal-sized portions for up to 3 months; thaw in the fridge overnight before reheating.
Reheat gently on the stovetop over low heat to preserve tenderness and flavor, adding a splash of broth if the stew becomes too thick.
Avoid microwaving for long periods, as it can dry out the meat and alter the texture.
Frequently Asked Questions
1. Can I use other cuts of venison?
Yes! While stew meat is ideal for even cooking, you can also use shoulder or leg cuts. Ensure they are cut into uniform cubes to cook evenly. Avoid very lean cuts without connective tissue, as they may become dry.
2. Is venison healthier than beef?
Absolutely. Venison is naturally lean, high in protein, low in saturated fat, and rich in iron. It’s an excellent choice for anyone seeking a nutrient-dense, lower-fat alternative to traditional red meats.
3. Can I make this stew in a slow cooker?
Yes, brown the meat first for maximum flavor, then transfer everything to a slow cooker.
Cook on low for 6–8 hours or high for 3–4 hours until the meat is tender. Add potatoes during the last hour to prevent them from overcooking.
4. What can I use instead of beef broth?
You can substitute with venison, chicken, or vegetable broth. Low-sodium versions are preferable to control saltiness. For added depth, a splash of red wine or a teaspoon of Worcestershire sauce works beautifully.
5. Can I prepare this stew in advance?
Yes! In fact, the flavors improve after sitting for a few hours or overnight in the refrigerator. Simply reheat gently on the stovetop, adding a little extra broth if needed. This makes it ideal for meal prep or entertaining.
