Venison Stew (Rich, Tender & Hearty)

Ingredients (Serves 6)

2 pounds venison, cut into 1½-inch cubes

3 tablespoons olive oil or butter

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

3 potatoes, cubed

2 celery stalks, sliced

3 tablespoons flour (optional, for thickening)

3 cups beef broth or venison stock

1 cup water or red wine

2 tablespoons tomato paste

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried thyme or rosemary

1 bay leaf

Step-by-Step Instructions

Step 1: Prepare the Venison

Pat venison dry with paper towels

Lightly season with salt and pepper

(Optional) Toss with flour for a thicker stew

Step 2: Brown the Meat

Heat oil in a large pot or Dutch oven over medium-high heat

Brown venison in batches (do not crowd the pot)

Remove and set aside

Browning adds deep flavor—don’t skip this step.

Step 3: Build the Base

In the same pot, add onion and celery

Cook 4–5 minutes until softened

Add garlic and cook 30 seconds

Stir in tomato paste and spices

Step 4: Simmer

Return venison to the pot

Add carrots, potatoes, broth, and water/wine

Add bay leaf

Bring to a gentle boil, then reduce to low

Step 5: Slow Cook

Cover and simmer 2½–3 hours, stirring occasionally

Stew is ready when venison is fork-tender

Step 6: Final Adjustments

Taste and adjust salt and pepper

Remove bay leaf

Let rest 10 minutes before serving

Serving Suggestions

With crusty bread or biscuits

Over mashed potatoes

With rice or egg noodles

Alongside a simple green salad

Tips for Perfect Venison Stew

Low and slow cooking is essential

Acid (wine or tomato paste) helps tenderize

Stew tastes even better the next day

Storage

Refrigerator: 4 days

Freezer: up to 3 months

If you want, I can also give you:

Slow cooker venison stew

Instant Pot venison stew

Old-fashioned hunter’s venison stew

Venison stew without potatoes

Just tell me