Hearty Venison Stew
Tender venison cubes simmered with carrots, potatoes, and peas in a savory, aromatic broth make this stew a nutritious and comforting one-pot meal. High in protein, fiber, and essential nutrients, it’s ideal for weeknight dinners, meal prepping, or cozy family meals.
Equipment
- 1 large Dutch oven or soup pot
- 1 cutting board
- 1 chef’s knife
- Measuring Spoons and Cups
- Wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 pounds venison cubed
- 1 small white onion chopped
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- ¼ cup tomato paste
- 6 cups beef broth
- 1 cup red wine or additional beef broth
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 pound baby potatoes halved
- 1 cup frozen peas
- ¼ cup fresh parsley chopped
Instructions
- Preparing the Venison: Start by patting your venison cubes dry with paper towels. This helps them sear properly and develop a rich, caramelized flavor. 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 venison in a single layer, making sure not to overcrowd the pot. Let the meat sear undisturbed for a few minutes on each side until it forms a golden-brown crust. This step locks in the juices, keeping the venison tender during cooking. Once browned on all sides, remove the meat from the pot and set aside on a plate.
- Sautéing the Aromatics: In the same pot, reduce the heat to medium-high and add 1 tablespoon of butter. Allow it to melt and coat the bottom of the pot. Add the chopped onion, carrots, and celery along with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté the vegetables for about 5–7 minutes, stirring occasionally, until the onions become fragrant and slightly translucent. This builds a deep, flavorful base for your stew.
- Adding Garlic and Tomato Paste: Next, add the minced garlic and 1/4 cup of tomato paste to the vegetables. Stir constantly for 1–2 minutes until the garlic releases its aroma and the tomato paste darkens slightly. Cooking the tomato paste helps develop a richer, slightly sweet undertone that enhances the savory flavors of the stew.
- Combining Venison and Liquids: Return the seared venison cubes to the pot, stirring them gently into the vegetables and tomato paste. Pour in 6 cups of beef broth and 1 cup of red wine (or an extra cup of broth if you prefer to skip the wine). Add 1 teaspoon of Italian seasoning and 2 bay leaves. Stir everything together to ensure the seasonings are evenly distributed.
- Simmering the Stew: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let the stew simmer gently for 20 minutes, stirring occasionally to prevent sticking. During this time, the venison becomes tender while absorbing the aromatic flavors of the broth, garlic, and seasonings.
- Cooking the Potatoes: After the initial simmer, add the halved baby potatoes to the pot. Cover and continue cooking for another 15 minutes, or until the potatoes are soft and fully cooked when pierced with a fork. The potatoes will release a subtle starch that naturally thickens the stew, giving it a hearty texture.
- Finishing with Peas and Herbs: Remove the bay leaves from the pot to avoid a bitter taste. Stir in 1 cup of frozen peas and cook for an additional 3–5 minutes until they are heated through. Finally, sprinkle 1/4 cup of freshly chopped parsley over the top, adding a fresh, vibrant flavor and appealing color.
- Serving the Venison Stew: Ladle the stew into warm bowls, making sure each serving includes a generous portion of tender venison, vegetables, and potatoes. Serve immediately while hot. This dish pairs beautifully with crusty bread or a simple side salad for a complete, satisfying meal.
Notes
- For best results, choose venison cuts that are naturally tender, such as shoulder or loin, as they break down beautifully during simmering.
- Searing the meat before simmering is crucial—it locks in flavor and keeps the venison juicy.
- Feel free to swap baby potatoes for Yukon Gold or red potatoes; just adjust cooking time until tender.
- You can replace red wine with additional beef broth if you prefer an alcohol-free version, though wine enhances depth of flavor.
- Frozen peas are convenient, but fresh peas can be used when in season for a slightly sweeter taste.
- Adjust salt and seasoning gradually; the broth concentrates as it simmers, so tasting before final seasoning ensures balanced flavor.
