Easy Venison Stew
A rich and satisfying venison stew loaded with tender deer meat, fresh vegetables, and aromatic spices. Lean, high-protein, and fiber-filled, this stew is a comforting, easy-to-make meal perfect for family dinners or make-ahead lunches.
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.
