Warm, flavorful and inviting, this Venison Stew is a comforting dish that will warm you from the inside out. With rich, layered flavors and tender meat, it’s a recipe you’ll keep coming back to.
If you enjoy venison, this hearty stew is for you. It’s full of vegetables, herbs and tender venison pieces, making it both filling and satisfying.
Our family loves stews, and this one is a fall favorite. Although it seems elaborate, the steps are straightforward and the slow, low bake delivers perfect texture and flavor.
Packed with root vegetables, mushrooms and aromatic herbs, the stew becomes deeply savory as it cooks. The meat and vegetables become melt-in-your-mouth tender after a few hours in the oven.
We can’t get enough of this Venison Stew — it combines everything we want in a comforting, stick-to-your-ribs meal. If you try only one stew this season, make this one.
Warm, comforting and full of flavor, it’s a standout recipe we often prefer to many others.
Some other favorite stew and soup recipes on our site include: Creamy White Bean and Pork Stew, Butternut Squash Soup and French Onion Soup.
WHY THIS RECIPE WORKS:
- This recipe makes a large, hearty batch perfect for feeding a family.
- The ingredients and herbs blend into a comforting, well-balanced flavor.
- If venison isn’t available, beef stew meat is an excellent substitute.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Venison stew meat, kosher salt, black pepper, all-purpose flour, unsalted butter, vegetable oil, garlic, fresh thyme, fresh 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:
- Trim and cut the stew meat into bite-sized pieces, or leave larger chunks if preferred (they will need more cooking time). To reduce gaminess, place the venison in a large bowl, cover with cold water and rinse until the water runs clear. Drain and pat the pieces dry on paper towels.
- Place the meat in a large bowl, season with kosher salt and pepper, then add the flour and toss to coat evenly.
- Preheat the oven to 250°F. Heat a Dutch oven or large stockpot over medium-high heat and add 1 tablespoon butter and the vegetable oil. Shake off excess flour and sear the meat in batches, browning all sides without crowding the pot. Transfer seared pieces to a plate while you finish the rest.
- After the last batch is seared, reduce the heat to low and add the minced garlic, thyme sprigs, rosemary sprig and bay leaf. Stir constantly until fragrant, about 30 seconds.
- Stir in the tomato paste and cook for 30 seconds, stirring to incorporate.
- Add the potatoes, diced onion, carrots, celery and Worcestershire sauce. Return the seared meat to the pot and toss everything to combine.
- Pour in the beef stock, stir, cover, and place the pot in the oven. Bake for 2½ to 3 hours, until the meat and vegetables are tender.
- When the stew is done, remove and discard the thyme sprigs, rosemary and bay leaf. In a medium skillet over medium-high heat, melt the remaining 2 tablespoons butter and sauté the mushrooms until lightly charred and cooked through, about 4–5 minutes.
- Add the cooked mushrooms and the frozen peas to the stew, stirring to combine. The peas will thaw quickly in the hot broth.
- Taste and adjust seasoning as needed, then serve hot.
CAN I USE BEEF INSTEAD OF VENISON?
Yes. If you don’t have access to venison or prefer not to use game meat, beef stew meat is a perfect substitute and works well with all the other ingredients in this recipe.
CAN I USE A DIFFERENT POTATO?
You can swap baby yellow potatoes for Yukon Gold or red potatoes. If using larger potatoes, cut them into medium dice so they cook evenly. If you prefer to skip potatoes, parsnips are a tasty alternative.
HOW TO STORE:
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
To freeze, cool the stew completely, transfer to a freezer-safe container leaving 1/4–1/2 inch headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. If you thickened the stew with a slurry, it can separate after freezing; reheat and stir frequently to recombine.
TIPS AND TRICKS:
- This recipe yields a generous batch, ideal for family dinners or leftovers.
- Substitute potatoes as needed—Yukon Gold, red potatoes or parsnips work well.
- Beef stew meat is an easy swap if venison isn’t available.
- The stew freezes well; follow the storage tips above.
- To thicken the stew, whisk 4 tablespoons cornstarch with 4 tablespoons cold water to make a slurry. Slowly stream the slurry into the simmering stew while stirring, cook 2 minutes, then serve.
If you want a hearty, flavorful meal that warms you from the inside out, this Venison Stew is a must-try.
If you like this recipe you might also like:
- Easy Beef Stew Recipe with Red Wine in Oven
- Best Hearty Beef and Barley Soup Recipe
- Broccoli Cheddar Soup
If you’ve tried this VENISON STEW let us know in the comments how it turned out!
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
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Cut stew meat into bite-sized pieces or leave them larger; rinse in cold water to reduce gaminess and pat dry.
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Toss the meat with salt and pepper, then coat with flour.
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Preheat oven to 250°F. Sear the meat in batches in a Dutch oven with 1 tablespoon butter and oil, then set aside.
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Lower heat, add garlic, thyme, rosemary and bay leaf and cook until fragrant, about 30 seconds.
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Stir in tomato paste and cook 30 seconds.
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Add potatoes, onion, carrots, celery and Worcestershire sauce, then return the meat to the pot and toss to combine.
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Pour in stock, cover and bake in the oven for 2½–3 hours until tender.
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Discard herb sprigs and bay leaf. Sauté mushrooms in the remaining butter until cooked and add them to the stew.
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Stir in frozen peas, taste and adjust seasoning, then serve.
Notes
- This makes a large batch, great for family meals.
- See substitution tips above for potatoes and meat.
- The stew freezes well; cool completely before freezing.
- To thicken, whisk 4 tablespoons cornstarch with 4 tablespoons cold water and slowly add while simmering, stirring constantly for 2 minutes.
Nutrition
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