Venison Stew

Learn how to make my 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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 282kcal

Author Arman Liew

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 * See notes
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 the heat to medium-low. Cover and simmer, stirring occasionally, for an hour, 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.

Video

Notes

Red wine sub: Use more beef broth, and add a tablespoon of balsamic vinegar.
Leftovers: Keep in the fridge for up to 4 days or the freezer for 3 months.

Nutrition