Spicy Venison Stew
A rich, flavorful venison stew simmered with potatoes, carrots, and aromatic herbs. High in protein and fiber, this low-carb, wholesome dish is perfect for cozy dinners, meal prep, or satisfying family meals.
Equipment
- 1 large Dutch oven (6–7 qt)
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- 1 small bowl (for cornstarch slurry, optional)
Ingredients
- 2 lb 900 g venison chuck or shoulder, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp coarsely ground black pepper
- 3 tbsp all-purpose flour or gluten-free alternative
- 3 –4 tbsp olive oil
- ½ large yellow onion about 100 g, chopped
- 5 garlic cloves minced
- ½ cup 120 ml red wine
- 1 lb 453 g Yukon Gold potatoes, cut into 1” pieces
- 3 large carrots cut into 1” pieces
- 1 ½ cups 355 ml beef broth
- ¼ cup tomato paste
- 1 tbsp Worcestershire sauce
- 1 ½ tsp Herbes de Provence
- 1 bay leaf
- 1 tbsp cornstarch optional, for thickening
Instructions
- Prepare and Trim the Venison: Begin by cutting your venison chuck or shoulder into bite-sized pieces, approximately 1.5 inches (4 cm) each. Carefully remove any large chunks of fat and sinew to ensure a tender final stew. This trimming prevents chewy textures and helps the meat absorb the rich flavors of the broth. Once trimmed, pat the venison dry with a paper towel to promote even browning later.
- Season and Coat the Meat: Place the venison pieces in a large bowl and sprinkle them evenly with 1 teaspoon of salt and 1/2 teaspoon of coarsely ground black pepper. Toss the pieces to distribute the seasoning thoroughly. Next, add 3 tablespoons of all-purpose flour (or a gluten-free alternative if preferred) and toss again until every piece is lightly coated. This flour layer will help create a rich crust and slightly thicken the stew during cooking.
- Brown the Venison in Batches: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil shimmers, carefully add a portion of the seasoned venison, making sure not to overcrowd the pot. Brown the meat on all sides for 3–4 minutes per batch until a deep, golden-brown crust forms. Remove each batch to a plate and set aside, adding more olive oil as necessary for subsequent batches. Browning the meat in batches ensures even caramelization and enhances the stew’s flavor.
- Sauté Onions and Garlic: In the same Dutch oven, add the chopped yellow onion. Cook over medium heat, stirring occasionally, until the onions soften and develop light golden edges, about 4–6 minutes. Then, add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. This step builds a rich aromatic base that deepens the overall flavor of your stew.
- Deglaze with Red Wine: Pour 1/2 cup (120 ml) of red wine into the pot. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the Dutch oven. These flavorful bits, known as fond, are essential for a deep, savory taste. Continue cooking until most of the wine has evaporated, concentrating the flavors and creating a subtle, complex base for the stew.
- Add Vegetables and Broth: Stir in the chopped Yukon Gold potatoes and carrots. Pour in 1 1/2 cups (355 ml) of beef broth, followed by 1/4 cup of tomato paste. Mix in 1 tablespoon of Worcestershire sauce, 1 1/2 teaspoons of Herbes de Provence, and 1 bay leaf. Stir gently to combine all ingredients, ensuring the vegetables are evenly coated with the rich liquid mixture. This combination forms the hearty, flavorful foundation for the stew.
- Return the Venison to the Pot: Carefully return the browned venison and any accumulated juices to the Dutch oven. Stir gently to incorporate the meat with the vegetables and broth. Ensure the meat is submerged in the liquid to cook evenly. This step reintegrates the browned meat flavors back into the stew, creating a cohesive, deeply savory dish.
- Simmer the Stew Slowly: Reduce the heat to low and cover the Dutch oven with a lid. Allow the stew to simmer gently for 2 to 2 1/2 hours. Check occasionally, stirring carefully to prevent sticking and ensure even cooking. The low, slow simmer allows the venison to become tender and infused with the aromatic flavors of the vegetables and herbs. Resist the urge to rush this process—it is key for melt-in-your-mouth meat.
- Adjust Seasonings and Remove Bay Leaf: Once the venison is tender and the vegetables are cooked through, remove the bay leaf. Taste the stew and adjust the seasoning as needed with additional salt and pepper. This step ensures the flavors are balanced and fully developed before serving.
- Thicken the Stew (Optional): If you prefer a thicker consistency, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Gradually stir this slurry into the simmering stew, letting it cook for 1 minute. Repeat if necessary until you achieve the desired thickness. The cornstarch gently thickens the liquid without altering the flavor.
- Cool and Store: Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months. This makes it an excellent option for meal prep or enjoying later, as the flavors continue to deepen over time.
Notes
- For the best flavor and texture, use venison from the shoulder or chuck. These cuts are naturally tender and develop a rich, deep taste when slow-cooked.
- Trim excess fat and sinew carefully—this prevents tough, chewy bites in your finished stew.
- Brown the meat in batches to avoid overcrowding the pot. Overcrowding causes steaming rather than searing, which reduces flavor.
- Yukon Gold potatoes are ideal for this stew, as they hold their shape during long cooking. Feel free to substitute with red potatoes if preferred.
- If you want a gluten-free version, use a 1-to-1 gluten-free flour blend or cassava flour. Check that your Worcestershire sauce and broth are also gluten-free.
- This stew is perfect for meal prep, as flavors deepen after a day in the refrigerator, making leftovers even more delicious.
