This Venison Stew is a comforting, slow-cooked dish perfect for chilly evenings or weekend family dinners.
Tender venison, rich in protein and low in fat, pairs with fiber-packed potatoes, carrots, and peas to create a balanced, nutrient-dense meal.
The deep flavors of red wine, balsamic vinegar, and Worcestershire sauce combine with aromatics like garlic, onion, and thyme to produce a savory, hearty sauce that clings to each bite of meat and vegetable.
The long, slow cooking method ensures the venison is fork-tender while the vegetables retain their texture.
This stew is not only flavorful but also practical for meal prep, as leftovers taste even richer the next day.
High in protein and minerals with a moderate calorie count, it’s a satisfying, nourishing choice for anyone seeking a wholesome, homemade comfort dish without overly processed ingredients.
Must-Have Tools for Perfect Results
Dutch Oven
Ideal for searing venison and slow-cooking the stew evenly. Its thick walls retain heat and distribute it uniformly, perfect for braises, soups, and stews.
Chef’s Knife
Essential for cutting venison, potatoes, carrots, and onions precisely. A sharp, quality knife ensures uniform cooking and saves prep time.
Cutting Board
Provides a safe, stable surface for chopping meats and vegetables while protecting your countertop. Easy to clean and reusable for all cooking needs.
Wooden Spoon
Perfect for stirring the stew, scraping browned bits, and mixing ingredients gently without scratching cookware. Essential for any stovetop or oven-cooked dish.
Measuring Cups and Spoons
Ensure accurate measurement of liquids, spices, and herbs, creating consistent flavor every time and making cooking stress-free and precise.
Flavor-Packed Hearty Venison Stew
Equipment
- 1 Dutch Oven (or slow cooker)
- 1 Chef’s Knife
- 1 cutting board
- 1 Wooden spoon
- Measuring cups and spoons
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 pepper
- 2 teaspoons granulated sugar
- 2 bay leaves
- 1 pound potatoes cut into 1–2” chunks (about 3 potatoes)
- 1 pound large carrots cut into 1–2” chunks (about 3 carrots)
- 1 cup frozen peas
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) if using the oven method. Gather all ingredients, chop potatoes, carrots, onions, and garlic, and cut the venison roast into 1–2” chunks to ensure even cooking and maximum flavor absorption.
- Sear the Venison: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add half of the venison chunks and sear for about 5 minutes, turning to brown all sides. Remove the browned venison and repeat with the remaining pieces, keeping all juices in the pot for flavor.
- Sauté Aromatics: Add the remaining tablespoon of olive oil and diced onion to the pot. Cook for 5 minutes until soft and translucent. Stir in minced garlic and tomato paste, cooking for 1 minute to release their aroma and deepen the flavor base.
- Deglaze the Pot: Pour in red wine, balsamic vinegar, and Worcestershire sauce slowly, scraping the browned bits from the bottom of the pot. These fond bits hold concentrated flavor, forming the rich base for the stew.
- Add Liquids and Seasonings: Add beef broth, water, thyme, salt, pepper, sugar, and bay leaves to the pot. Stir thoroughly, making sure all ingredients are evenly distributed. Cover with a lid for oven cooking or transfer to a slow cooker if preferred.
- Cook the Venison Stew: For the oven method, bake covered for 1 hour 30 minutes. Then add potatoes and carrots, cover again, and continue cooking another 1 hour 30 minutes, or until vegetables and venison are fork-tender. For slow cooker, cook on low for 6–8 hours, adding potatoes and carrots halfway through.
- Finish and Serve: Remove bay leaves, stir in frozen peas, and adjust seasoning if needed. Serve hot with crusty bread. The stew can be enjoyed immediately, but flavors deepen if allowed to rest overnight, making it ideal for meal prep or reheating.
Notes
- Searing venison is essential for flavor; it creates a caramelized crust that enhances the richness of the stew.
- Use a semi-dry red wine for cooking; it adds depth without being overly sweet.
- Potatoes and carrots should be cut into uniform chunks to ensure even cooking.
- Frozen peas are added at the end to retain color, texture, and a fresh taste.
- This stew is perfect for meal prep; flavors deepen after resting overnight in the refrigerator.
- For a thicker sauce, sprinkle in a little extra flour when adding liquids or reduce the liquid while simmering.
Chef’s Secrets For Perfect Flavor
The secret to a deeply flavorful venison stew lies in layering and slow cooking.
Begin by searing the venison to lock in juices and develop a rich crust.
Deglazing the pan with red wine, balsamic vinegar, and Worcestershire sauce captures all the fond flavors from searing.
Slowly cooking the meat with broth, herbs, and vegetables allows flavors to meld naturally, while adding peas at the end maintains a fresh pop of color and texture.
Using a heavy Dutch oven ensures even heat distribution, preventing scorching and creating a consistent, rich sauce.
Finally, letting the stew rest overnight enhances the depth of flavor, making it ideal for preparing ahead of time.
Serving Suggestions For Hearty Meals
Serve this venison stew hot with thick slices of crusty bread or a buttered baguette to soak up the savory sauce.
Pair it with a glass of the same red wine used in cooking, or a robust porter or ale for a rustic, comforting pairing.
For a full meal, add a simple green salad or roasted seasonal vegetables.
This stew is also perfect for family dinners or gatherings, as it can be made in large quantities and tastes even richer the next day.
Storage Tips For Long-Lasting Stew
Venison stew stores exceptionally well in the refrigerator for up to 4–5 days.
Use airtight containers to retain flavor and prevent moisture loss.
For long-term storage, freeze portions for up to 2–3 months; thaw overnight in the refrigerator before reheating.
Reheat gently over low heat on the stovetop or in the oven, adding a splash of beef broth if the sauce thickens too much.
Avoid adding peas until just before serving to maintain their texture and color.
Frequently Asked Questions Answered
1. Can I substitute venison with another meat?
Yes, beef or lamb can be used as alternatives. Adjust cooking time depending on the meat’s tenderness.
2. Can I make this stew without wine?
Absolutely. Replace the wine with beef broth or grape juice for depth of flavor without alcohol.
3. Is it okay to use a slow cooker?
Yes, follow the searing and deglazing steps first, then cook on low for 6–8 hours for tender, flavorful results.
4. How do I thicken the stew sauce?
Sprinkle a little flour or cornstarch when adding liquids, or reduce the liquid while simmering for a thicker consistency.
5. Can I prepare this stew ahead of time?
Definitely. In fact, the flavors deepen when stored overnight, making it ideal for meal prep or holiday dinners.
This recipe has been adapted and simplified from the original version by modernfarmhouseeats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
