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Flavor-Packed Hearty Venison Stew

Jessica T. Brown
A rich and hearty venison stew with tender meat, potatoes, carrots, and peas, slow-cooked in red wine and aromatics for a protein-packed, fiber-rich, and comforting meal perfect for cold weather or meal prep.
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Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine American
Servings 8

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.