Hearty Venison Stew

Warm up your kitchen with this rustic and flavorful Hearty Venison Stew, a comforting dish perfect for chilly nights. Tender venison stew meat is slow-simmered in a rich blend of beef broth, red wine, and Worcestershire sauce, creating a bold and savory base. The addition of hearty vegetables like carrots, celery, potatoes, and a touch of tomato paste enhances the depth of flavor, while aromatic herbs like thyme and bay leaves add a fragrant finish. This stew is thickened with a light dusting of flour for that velvety texture and garnished with fresh parsley for a pop of color. Ready in just over two hours, this protein-packed, nutrient-rich dish is ideal for feeding a crowd and pairs beautifully with crusty bread to mop up every last drop. Perfect for fans of wild game recipes, slow-cooked dinners, and cozy comfort foods!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds venison stew meat
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 4 medium carrots, sliced
• 2 celery stalks, sliced
• 4 medium potatoes, cubed
• 3 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon thyme, dried
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons flour

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the venison with salt and black pepper.

Step 2

In batches, brown the venison in the pot, making sure not to overcrowd it. Each batch should take about 5-7 minutes. Add additional olive oil as needed. Remove the browned venison and set aside.

Step 3

Add the chopped onion to the same pot and sauté for about 5 minutes until translucent.

Step 4

Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.

Step 5

Return the venison to the pot. Sprinkle the flour over the meat and stir to coat.

Step 6

Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

Step 7

Add the sliced carrots, celery, and cubed potatoes to the pot. Stir in the Worcestershire sauce, bay leaves, and thyme.

Step 8

Bring the stew to a simmer, cover, and reduce the heat to low. Cook gently for 2 to 2 1/2 hours, stirring occasionally, until the venison is tender and the vegetables are cooked through.

Step 9

Season to taste with additional salt and pepper, if needed.

Step 10

Remove the bay leaves before serving.

Step 11

Garnish with chopped parsley and serve hot with crusty bread.

Nutrition Facts

Serving size	3518.6 grams (3518.6g)

Amount per serving	% Daily Value*
Calories	2844

Total Fat 61.00g	78%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 2.70g
Cholesterol 1016mg	339%
Sodium 7176mg	312%
Total Carbohydrate 213.50g	78%
Dietary Fiber 25.80g	92%
Total Sugars 29.40g
Protein 305.00g	610%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 45mg	249%
Potassium 9090mg	193%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.9%

Protein: 46.5%

Carbs: 32.6%