Learn how to make this warm, hearty venison stew that’s full of tender veggies and fall-apart meat. It’s the perfect one-pot winter warmer, and you’ll love how effortlessly it comes together.
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.