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This Hearty Venison Stew is a comforting, protein-packed dish perfect for cold-weather meals.
Slow-cooked to tender perfection, the venison delivers a rich source of lean protein while the hearty potatoes, carrots, and peas provide fiber and essential vitamins, making it a well-rounded, satisfying meal.
The combination of red wine, balsamic vinegar, and herbs creates a deep, savory flavor without relying on heavy fats, keeping saturated fat levels low while enhancing natural umami notes.
With its versatile cooking options—oven, stovetop, slow cooker, or Instant Pot—this stew is both flexible and convenient, making it ideal for meal prepping or an effortless weeknight dinner.
Its balance of protein, fiber, and low-carb vegetables ensures a nourishing, filling, and hearty dish that the whole family will enjoy.
Must-Have Tools for Perfect Results
Dutch Oven
Perfect for slow-cooking and oven-braising, this heavy-duty pot locks in heat and moisture, ensuring the venison becomes fork-tender while vegetables absorb rich flavors. A versatile kitchen essential for soups, stews, and braises.
Chef’s Knife
Precise and sharp, this knife makes quick work of chopping onions, garlic, carrots, and potatoes. A high-quality knife reduces prep time and ensures even cooking.
Wooden Spoon
Ideal for stirring and deglazing, it allows you to mix ingredients without scratching cookware. Essential for achieving a flavorful base in any stew or sauce.
Measuring Cups & Spoons
Accurate measurements of broth, wine, and seasonings are critical for consistent taste. These tools are invaluable for baking, cooking, and portion control.
Instant Pot (Optional)
Combines sautéing and pressure cooking in one device, saving time while tenderizing meat perfectly. A multifunctional appliance for soups, stews, and meal prep.
Protein-Packed Hearty Venison Stew
Equipment
- 1 Dutch Oven (or Slow Cooker)
- 1 Chef’s knife
- 1 Wooden spoon
- Measuring Cups & Spoons
- Instant Pot (optional for pressure cooking)
Ingredients
- 3 tablespoons olive oil
- 2 pounds venison roast cut into 1–2″ chunks
- 1 yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 3 cups beef broth
- 2 cups water
- ½ teaspoon ground thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons granulated sugar
- 2 bay leaves
- 1 pound potatoes cut into 1–2″ chunks
- 1 pound large carrots cut into 1–2″ chunks
- 1 cup frozen peas
Instructions
- Prepare the Ingredients: Before you start cooking, gather and prep all your ingredients. Dice the yellow onion, mince the garlic, peel and cut the potatoes and carrots into 1–2 inch chunks, and measure out your flour, spices, and liquids. Cut the venison roast into 1–2 inch chunks, ensuring all pieces are roughly the same size to cook evenly.Having everything ready at the start will make the cooking process smooth and efficient.
- Sear the Venison: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add half of the venison chunks in a single layer, making sure not to overcrowd the pan. Let the meat sear for about 5 minutes without moving it too much, allowing a golden-brown crust to form. Flip the pieces and sear the other side for an additional 3–5 minutes. Transfer the browned venison to a plate and repeat the process with the remaining pieces. This searing step locks in the juices and develops a rich, savory flavor base for the stew.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the pot, then toss in the diced onion. Cook for 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant, then stir in the tomato paste. Cooking the tomato paste briefly enhances its natural sweetness and deepens the overall flavor of the stew.
- Combine Venison and Flour: Return the seared venison to the pot along with any accumulated juices. Sprinkle the all-purpose flour over the meat and stir well to coat evenly. The flour will help thicken the stew as it simmers, creating a luscious, velvety sauce. Make sure every piece of meat is lightly dusted and mixed thoroughly with the aromatics.
- Deglaze the Pot: Slowly pour in the red wine, balsamic vinegar, and Worcestershire sauce while scraping the bottom of the pot with a wooden spoon. This process, called deglazing, lifts the flavorful browned bits from the bottom, incorporating them into the liquid and intensifying the stew’s depth of flavor. Allow the mixture to simmer for 1–2 minutes to reduce slightly and blend the flavors.
- Add Broth and Seasonings: Pour in the beef broth and water, then add thyme, salt, pepper, granulated sugar, and bay leaves.Stir to combine. Bring the liquid to a gentle simmer over medium heat. This seasoning blend balances the savory, sweet, and tangy notes of the stew while infusing the venison and vegetables with deep flavor as they cook.
- Slow-Cook the Venison: Cover the Dutch oven with a lid and either transfer to a preheated oven at 325°F or leave on the stove over low heat. Allow the stew to cook for 1 hour and 30 minutes. During this time, the venison will slowly become tender, releasing its natural juices into the sauce, creating a rich and hearty base.
- Add the Vegetables: After the initial cooking period, add the potato and carrot chunks to the pot.Stir gently to submerge them in the liquid. Cover again and continue cooking for another 1 hour and 30 minutes, until both the venison and vegetables are fork-tender. The slow cooking ensures that the flavors meld together, and the potatoes and carrots soak up the savory sauce beautifully.
- Finish with Peas and Remove Bay Leaves: In the final 5–10 minutes of cooking, stir in the frozen peas. This adds a pop of color, freshness, and extra fiber to the dish. Remove the bay leaves before serving to avoid any tough, inedible bits in the stew. Taste and adjust seasoning if needed, adding a little more salt or pepper to suit your preference.
- Serve and Enjoy: Scoop the hearty venison stew into bowls, ensuring each serving gets a generous mix of meat, potatoes, and carrots. Serve warm with crusty bread or a side salad for a complete, comforting meal. This stew also reheats beautifully, making it a great option for leftovers or meal prep throughout the week.
Notes
- Searing the venison is key: it locks in juices and creates a deep, rich flavor base.
- Use a semi-dry red wine for cooking; choose one you enjoy drinking.
- Cut venison into uniform 1–2” chunks for even cooking and optimal tenderness.
- Tougher cuts like shoulder, neck, or shank work best for slow-cooked stews.
- Adjust cooking time for larger pieces of meat to ensure fork-tender results.
- Frozen peas should be added at the very end to maintain texture and color.
- This stew can be made in a Dutch oven, on the stovetop, in a slow cooker, or an Instant Pot.
Chef’s Secrets for Maximum Flavor
The secret to an unforgettable venison stew lies in building layers of flavor.
Searing the meat first creates a caramelized crust, which intensifies the richness of the sauce.
Deglazing with red wine, balsamic vinegar, and Worcestershire sauce ensures all those flavorful brown bits become part of the liquid, giving your stew a deep, savory backbone.
Tomato paste adds natural sweetness and umami, balancing the acidity of the wine.
Slow-cooking the venison allows the connective tissue to break down, making the meat melt-in-your-mouth tender, while the vegetables absorb the sauce for added flavor.
A pinch of sugar helps round out the flavors, and fresh herbs or thyme can be added for a fragrant, aromatic finish.
Serving Suggestions for Cozy Meals
This hearty venison stew is perfect on its own or paired with sides that complement its rich flavors.
Serve it with warm, crusty bread for soaking up the sauce or alongside garlic mashed potatoes for an extra comforting meal.
A simple green salad or roasted seasonal vegetables provide balance and freshness.
For wine pairings, a medium-bodied red such as a Cabernet Sauvignon or Merlot works beautifully.
Leftovers can be reheated gently on the stovetop or in the microwave and taste even better the next day, making it an ideal meal prep choice.
Storage Tips to Keep Fresh
Allow the stew to cool slightly before storing to prevent condensation in the container.
Transfer leftovers to airtight containers and refrigerate for up to 4–5 days.
For longer storage, freeze in portions for up to 3 months. When reheating, do so gently on low heat to preserve the meat’s tenderness and the vegetables’ texture.
Avoid overcooking during reheating, as this can cause the venison to dry out.
If the stew becomes too thick after storage, add a splash of beef broth or water to return it to a rich, saucy consistency.
Frequently Asked Questions (FAQs)
1. What cut of venison is best?
Tougher cuts like shoulder, neck, hindquarter, or shank are ideal because they benefit from slow cooking, which breaks down collagen and results in tender, flavorful meat. Boneless roasts work well for a consistent texture.
2. Can I use another type of meat?
Yes! Beef chuck or lamb shoulder can be substituted for venison if desired, though the flavor profile will change slightly. Slow-cooked game or beef will also become tender and flavorful.
3. Can this stew be made in a slow cooker or Instant Pot?
Absolutely. Follow the same initial searing and deglazing steps, then transfer to the slow cooker for 6–8 hours on low, or cook in the Instant Pot for 35 minutes under high pressure for fast results.
4. Why is my venison tough?
Tough venison usually indicates it needs more cooking time. Ensure the meat is cut into uniform chunks and cook until fork-tender. Larger pieces may require extended cooking.
5. Can I make this stew ahead of time?
Yes! The stew actually develops deeper flavor when made a day in advance. Store refrigerated or frozen in airtight containers and reheat gently when ready to serve.
This recipe is inspired by modernfarmhouseeats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
