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This hearty one-pot venison stew is full of tender veggies and fall-apart meat. It’s full of flavor and comes together effortlessly.
Love game meat recipes? Try my venison roast, venison meatloaf, bison burgers, and venison chili next.
My venison stew has quickly become a family favorite in my house. It’s the ultimate comfort food that gets better with every bite.
Venison can be a tricky protein since it can quickly end up tough and chewy, yet with some simple ingredients and a bit of patience, you can end up with tender, juicy meat that’s full of flavor.
Table of Contents
Why I love this recipe
- One pot meal. Everything you’ll need to make this dish comes together in one pot, which I love because prep time is minimal, and so is cleanup.
- It’s healthy and satisfying. This stew is loaded with lean protein and tons of veggies in a light, aromatic broth, making for a nutritious yet delicious dish.
- Makes great leftovers. As much as I enjoy this stew fresh off the stovetop, it reheats just as well.
- Minimal hands-on time. Once you sear the meat and cook the vegetables until tender, just add the broth ingredients and potatoes and stir occasionally until it’s done.
Ingredients needed
- Venison. Depending on where you purchase your venison, it could come in cubed venison stew meat or a venison roast. If you are using a roast, cut the meat into 2-inch cubes.
- Olive oil. For sautéeing the meat.
- Butter. For cooking the vegetables. I like to use butter for this part instead of oil as it makes the overall stew richer in flavor.
- Onion and garlic. Essential for aromatics.
- Carrots and celery. Two musts for any richly-flavored broth.
- Salt and black pepper. To taste.
- Tomato paste. For concentrated tangy flavor.
- Beef broth. For a hearty broth, beef broth compliments venison perfectly. This can be swapped for chicken broth if necessary.
- Red wine. For a richer, deeper flavor. This can be swapped for more beef broth if desired.
- Worcestershire sauce. Powerful umami flavor that will leave guests wondering what your secret ingredient is!
- Italian seasoning and bay leaves. For herby spice and flavor.
- Potatoes. Preferably baby white potatoes sliced in half to make a heartier stew. You can use larger ones but cut them into quarters.
- Peas. Frozen preferably, to add a subtle sweetness.
- Fresh parsley. For garnish.
How to make venison stew
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Sear the meat in an oiled Dutch oven or soup pot set over medium heat on all sides.
Step 2- Cook the vegetables: Add butter to the pot and cook the onions, carrots, and celery with salt and pepper until the veggies are soft and fragrant. Add garlic and tomato paste.
Step 3- Build the broth: Return the meat to the pot, add the beef broth, wine, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce the heat to medium-low. Cover and simmer, until the meat become tender.
Step 4- Add potatoes: Add the potatoes to the pot, stir, then cover and cook until the potatoes are fork tender.
Step 5- Add peas and serve: Remove bay leaves and stir in the peas. Serve immediately.
How to make this in the slow cooker
Easily make a crockpot venison stew with a few small tweaks.
Start by adding oil to a non-stick pan and sear the venison until it’s browned, then transfer it to a slow cooker. Next, add butter and cook the onions, carrots, celery, salt, and pepper until the veggies are tender. Add garlic and tomato paste and cook until the garlic is fragrant. Now, transfer the veggies to the slow cooker then add the remaining ingredients. Finally, close the lid and cook on low for 6-8 hours or high for 2-3 hours.
Arman’s recipe tips
- Don’t skip the searing. Searing locks in the flavor and adds a subtle caramelized exterior to the meat.
- Reduce any gamey flavors. Not a fan of the gamey taste of venison? Soak the meat in milk for up to 2 days before cooking to reduce the earthy flavor. Alternatively, you can swap the venison for beef stew meat.
- Be patient. The trick to cooking venison is to go low and slow. Otherwise, the meat will turn out tough and chewy. Your patience will be rewarded!
- To make it even thicker, make a simple cornstarch slurry and stir it at the end. To make this slurry, combine 1 tablespoon cornstarch with 1 1/2 tablespoons water and whisk together.
- Omit the potatoes. If you plan on serving the stew over mashed potatoes, polenta, or buttery egg noodles, skip the potatoes.
Storage instructions
To store: Once the stew cools, transfer the leftovers to an airtight container and store them in the fridge for up to 3-4 days.
To reheat: Microwave in 30-second intervals or heat in a pot set over medium heat. Allow frozen leftovers to thaw overnight in the fridge, or add more reheating time.
To freeze: Transfer the cooled stew to a freezer-safe container and freeze for up to three months.
Frequently asked questions
The foreleg and shoulder cuts are the best for stew as they turn out juicy and fall-apart tender when cooked in soup for an extended period.
More cozy stews to try
- Meatballs and gravy
- Beef tips and gravy
- Boneless beef short ribs
- Dutch oven pot roast
- Dutch oven beef stew
Venison Stew
Video
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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 6 cups beef broth
- 1 cup red wine or more beef broth
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 pound baby potatoes halved
- 1 cup frozen peas
- 1/4 cup fresh parsley chopped
Instructions
- Add oil to a large Dutch oven or soup pot and place over medium heat. Add the venison and cook until seared on all sides, about 10 minutes. Remove from the pot.
- Add the butter and heat over medium-high heat. Cook onion, carrots, celery, salt, and pepper until the onion is fragrant. Add garlic and tomato paste and cook, stirring, until garlic is fragrant.
- Return the venison to the pot. Add the beef broth, wine, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cover and simmer, stirring occasionally, for 20 minutes or until the venison is tender.
- Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
- Remove bay leaves then stir in peas and cook until warmed through. Divide stew among bowls. Top with parsley.
Made this last night. Very intense flavor. We enjoyed it. A couple of suggestions…. add the Worcestershire sauce to the ingredient list and indicate the amount. Also, your picture suggests large slices of carrots, which I prefer. I would add some small chopped carrots in the begging for the flavor, then later, when adding the potatoes, also add the large carrot pieces.