Warm, flavorful and inviting this Venison Stew is a delicious recipe that will warm you up from the inside out. With terrific flavor, you will want to make this over and over again.
If you love venison then this is the recipe for you! This Venison Stew is hearty, full of so many flavorful ingredients, and absolutely filling.
We are a huge stew family and we have this stew every year, the fall is the perfect time to whip up a batch of this! It may look difficult, but I promise you that it is not!
Chalked full of vegetables and herbs and chunks of venison, you really won’t be able to resist this. It is also baked low for a few hours for the perfect texture.
We cannot get enough of this Venison Stew. It has pretty much everything in the recipe that we love, plus all the flavors work together absolutely beautifully.
If there is one stew recipe that you need to make this season it has to be this Venison Stew, you absolutely will not regret it.
Warm, comforting, and flavorful it is a triple threat when it comes to recipes! I may be biased but I love this stew over so so so many others that we’ve had over the years.
Some of our other favorite stew/soup recipes we have on our site include: Creamy White Bean and Pork Stew, Butternut Squash Soup and French Onion Soup.
WHY THIS RECIPE WORKS:
- This makes a large hearty batch to feed a family.
- The flavors work perfectly together making it a great comforting recipe.
- You can choose to use beef instead of venison.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Venison stew meat
Kosher salt
Pepper
All-purpose flour
Unsalted butter
Vegetable oil
Garlic
Thyme
Rosemary
Bay leaf
Tomato paste
Baby yellow potatoes
Sweet onion
Carrots
Celery
Worcestershire sauce
Beef stock
Baby bella mushrooms
Frozen peas
HOW TO MAKE VENISON STEW:
- Cut stew meat into bite-sized pieces or leave them larger, keep in mind it will take longer to cook if you keep the venison in larger chunks. To get some of the gaminess off the meat, place the venison into a large bowl. Cover with cold water while you slice and dice your veggies. Pour the water out and continue to rinse the meat until no more red comes off in the water. Lay the pieces onto a sheet tray that is lined with paper towels. Pat the pieces with more paper towels to get them dry.
- Add the meat to a large bowl and toss with the salt and pepper. Add the flour and toss to coat.
- Preheat the oven to 250°F. Heat a dutch oven or large stockpot over medium-high heat. Add 1 tablespoon of the butter and the oil. Shake off any excess flour and sear the meat on all sides, not touching in the pot. You will need to do this in batches. Place the cooked pieces on a plate while you sear the rest.
- Take out the last batch of the meat, turn the heat to low, and add the garlic, thyme, rosemary, and bay leaf. Stir constantly and cook until fragrant, 30 seconds.
- Add the tomato paste and cook for 30 seconds, stirring constantly.
- Add the potatoes, onion, carrots, celery, and Worcestershire sauce. Next add the meat back and toss to combine.
- Pour in the stock, stir to combine. Cover and place in the oven for 2.5-3 hours until the meat and veggies are tender.
- When the stew is done cooking, discard the thyme sprigs, rosemary sprig, and bay leaf. In a medium-sized skillet over medium-high heat add the remaining 2 tablespoons of butter once hot. Add the mushrooms, stirring occasionally until charred and cooked through, 4-5 minutes.
- Add to the stew along with the frozen peas.
- Stir everything to combine. The peas will defrost immediately. Taste and adjust seasoning if necessary.
- Serve.
CAN I USE BEEF INSTEAD OF VENISON?
Absolutely, I can understand that some people are not a fan of game meat or don’t have access to it, we got ours online. Beef stew meat would make the perfect substitute for it.
Then you will have a terrific Beef Stew instead of Venison Stew. All of the ingredients in this recipe also go well with beef so you do not have to worry about swapping anything out.
CAN I USE A DIFFERENT POTATO?
Sometimes baby potatoes aren’t always available, although this is what we love to use for this recipe you can swap out for others if you’d like.
I would say to swap out with either Yukon Gold or Red potatoes and do a medium dice since we slice these ones in half for the recipe since they are small.
If you want to leave the potatoes out for good a great substitute would be parsnips! We have done this on occasion and it tastes wonderful.
HOW TO STORE:
This Venison Stew can be stored in an airtight container where it will keep in the refrigerator for up to 3 days. You can reheat this on the stovetop or in the microwave.
This can also be frozen! You will want to cool your stew and then place it in a freezer container leaving about 1/4-1/2 inch gap from the top for expansion. This will keep frozen for up to 3 months.
Defrost in the refrigerator overnight and reheat on stovetop or microwave. If you thickened with the slurry, it might separate so I suggest on the stovetop stirring frequently to make it combine.
TIPS AND TRICKS:
- This makes a large batch, great for a family dinner.
- You can swap out potatoes if you’d like, see my tips above.
- Beef stew meat can be used in place of venison.
- This can be frozen, see my tips above.
- If you want to make a slurry to thicken this you can whisk together 4 tablespoons cornstarch with 4 tablespoons cold water. Slowly stream in the slurry while the stew simmers, stirring constantly. Let cook for 2 minutes stirring occasionally and serve.
If you want a tasty, hearty filling meal that will absolutely warm you up then you need to make this comforting Venison Stew!
If you like this recipe you might also like:
If you’ve tried this VENISON STEW let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Venison Stew
Ingredients
- 2 pounds venison stew meat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter divided
- 1 tablespoon vegetable oil
- 5 cloves garlic minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 dried bay leaf
- 1 tablespoon tomato paste
- 1.5 pounds baby yellow potatoes cut in half lengthwise
- 1 large sweet onion large dice
- 2 cups 1-inch diced carrots
- 1 celery stalk cut into ½ inch dice
- 1 tablespoon Worcestershire sauce
- 6 cups beef stock
- 8 ounces baby bella mushrooms cut in half or quartered
- 1 cup frozen peas
- Cornstarch slurry optional
Instructions
- Cut stew meat into bite-sized pieces or leave them larger, keep in mind it will take longer to cook if you keep the venison in larger chunks. To get some of the gaminess off the meat, place the venison into a large bowl. Cover with cold water while you slice and dice your veggies. Pour the water out and continue to rinse the meat until no more red comes off in the water. Lay the pieces onto a sheet tray that is lined with paper towels. Pat the pieces with more paper towels to get them dry.
- Add the meat to a large bowl and toss with the salt and pepper. Add the flour and toss to coat.
- Preheat the oven to 250°F. Heat a dutch oven or large stockpot over medium-high heat. Add 1 tablespoon of the butter and the oil. Shake off any excess flour and sear the meat on all sides, not touching in the pot. You will need to do this in batches. Place the cooked pieces on a plate while you sear the rest.
- Take out the last batch of the meat, turn the heat to low, and add the garlic, thyme, rosemary, and bay leaf. Stir constantly and cook until fragrant, 30 seconds.
- Add the tomato paste and cook for 30 seconds, stirring constantly.
- Add the potatoes, onion, carrots, celery, and Worcestershire sauce. Add the meat back and toss to combine.
- Pour in the stock, stir to combine. Cover and place in the oven for 2.5-3 hours until the meat and veggies are tender.
- When the stew is done cooking, discard the thyme sprigs, rosemary sprig, and bay leaf. In a medium-sized skillet over medium-high heat add the remaining 2 tablespoons of butter once hot. Add the mushrooms, stirring occasionally until charred and cooked through, 4-5 minutes.
- Add to the stew along with the frozen peas.
- Stir everything to combine. The peas will defrost immediately. Taste and adjust seasoning if necessary.
- Serve.
Notes
- This makes a large batch, great for a family dinner.
- You can swap out potatoes if you'd like, see my tips above.
- Beef stew meat can be used in place of venison.
- This can be frozen, see my tips above.
- If you want to make a slurry to thicken this you can whisk together 4 tablespoons cornstarch with 4 tablespoons cold water. Slowly stream in the slurry while the stew simmers, stirring constantly. Let cook for 2 minutes stirring occasionally and serve.
Nutrition
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