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 35

Total Time 40

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 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.

Video

Notes

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.

Nutrition