Hearty Venison Stew
Warm up with a bowl of this **Hearty Venison Stew**, a rustic, comforting dish perfect for chilly evenings. Packed with tender venison, root vegetables, and a rich broth infused with red wine and Worcestershire sauce, this stew strikes the ideal balance of robust flavor and satisfying texture. Slow-cooked to perfection, the venison becomes melt-in-your-mouth tender while carrots, celery, and potatoes soak up the savory essence of the aromatic herbs, garlic, and tomato paste. Finished with a sprinkle of fresh parsley, this wholesome recipe is a gluten-free culinary delight or easily adaptable for a gluten-free diet when swapping flour for a suitable alternative. Whether served alone or paired with crusty bread, this venison stew is sure to be your new favorite comfort food. Perfect for family meals or special occasions, it’s a hearty dish as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 medium carrots, sliced
- 2 celery stalks, sliced
- 4 medium potatoes, cubed
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon thyme, dried
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons flour
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the venison with salt and black pepper.
In batches, brown the venison in the pot, making sure not to overcrowd it. Each batch should take about 5-7 minutes. Add additional olive oil as needed. Remove the browned venison and set aside.
Add the chopped onion to the same pot and sauté for about 5 minutes until translucent.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Return the venison to the pot. Sprinkle the flour over the meat and stir to coat.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Add the sliced carrots, celery, and cubed potatoes to the pot. Stir in the Worcestershire sauce, bay leaves, and thyme.
Bring the stew to a simmer, cover, and reduce the heat to low. Cook gently for 2 to 2 1/2 hours, stirring occasionally, until the venison is tender and the vegetables are cooked through.
Season to taste with additional salt and pepper, if needed.
Remove the bay leaves before serving.
Garnish with chopped parsley and serve hot with crusty bread.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
