Venison Stew Recipe

This hearty venison stew is rich, flavorful, and perfect for a cozy meal. Tender venison simmers with vegetables, herbs, and a savory broth, creating a comforting dish with minimal prep. If you're gluten or dairy-free, check the notes at the bottom.

Course Main

Cuisine American

Keyword venison stew

Prep Time 30

Cook Time 2 30

Total Time 3

Servings people

Calories 476kcal

Author Erin Dooner

Ingredients

2 pounds (900 grams) venison chuck or shoulder
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 tablespoons all-purpose flour see notes for gluten-free
3-4 tablespoons olive oil
1/2 (100 grams) large yellow onion chopped
5 garlic cloves minced
1/2 cup (120 ml) red wine
1 pound (453 grams) Yukon Gold potatoes cut into 1" (2.5 cm) pieces
3 large carrots cut into 1" (2.5 cm) pieces
1 1/2 cups (355 ml) beef broth
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Herbes de Provence
1 bay leaf
1 tablespoons cornstarch, optional

Instructions

Cut the venison into bite-sized pieces, about 1.5” (4 cm), making sure to remove any larger amounts of fat and any sinew tissue.
Season the venison pieces all over with salt and coarsely ground black pepper. Sprinkle the flour over the seasoned venison and toss to coat evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil is hot and shimmering, add the venison in batches. Brown the venison on all sides, about 3-4 minutes per batch, until it develops a rich, brown crust. Do not overcrowd the pot! Transfer the browned venison to a plate and set aside. Add more oil as needed for subsequent batches.
In the same Dutch oven, add the chopped yellow onion. Cook, stirring occasionally, until the onion is softened and lightly browned around the edges, about 4-6 minutes. Add the garlic and cook for one more minute, stirring frequently.
Pour the wine into the Dutch oven. Use a wooden spoon/spatula to scrape up any browned bits from the bottom of the pot to deglaze it. Continue cooking until the liquid has mostly evaporated.
Add the chopped potatoes and carrots to the pot and pour in the beef broth. Stir in the tomato paste, Worcestershire sauce, Herbes de Provence and the bay leaf.
Bring the mixture to a simmer, stirring occasionally to combine all the ingredients. Once the mixture is simmering, return the browned venison, along with any accumulated juices, to the pot. Stir to combine.
Reduce the heat to low and cover the pot with the lid.
Let the stew simmer gently (don't rush it!) for about 2 to 2 1/2 hours or until the venison is very tender and easily pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaf from the stew. Taste and season with additional salt and pepper, if necessary.
If you need to thicken it - in a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.
Gradually stir the slurry into the simmering stew. Allow it to cook for 1 minute to thicken, stirring occasionally. Repeat if necessary until you reach the desired consistency.
Allow the stew to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Notes

If you're serving it as a main dish with bread or sides, it could stretch to 6 servings. If serving larger bowls, expect about 4 servings.
If gluten-free, use a 1-to-1 gluten-free flour blend, cassava flour or oat flour. I've tried all 3 in this recipe with great results! Also, make sure your Worcestershire and broth are gluten-free. The same is true if you're dairy-free.

Nutrition