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Hearty Venison Stew



  • Serves 4
  • Cooks in 22.5 mins (20m prep + 2.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Venison Stew

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat olive oil in a large pot over medium-high heat.
  2. 2.Add the venison cubes and cook until browned on all sides. Remove from the pot and set aside.
  3. 3.In the same pot, add the chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until the vegetables are softened.
  4. 4.Stir in the tomato paste and cook for 1 minute.
  5. 5.Pour in the red wine and scrape the bottom of the pot to release any browned bits.
  6. 6.Add the browned venison back to the pot, along with the beef broth, diced potatoes, bay leaves, fresh thyme leaves, salt, and black pepper.
  7. 7.Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, or until the venison is tender.
  8. 8.Remove the bay leaves before serving.
  9. 9.Serve the venison stew hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra flavor, marinate the venison cubes in red wine overnight before cooking.
  • chevron_rightFeel free to add your favorite vegetables to the stew, such as mushrooms or peas.
  • chevron_rightServe the stew with crusty bread or over mashed potatoes for a complete meal.