High Protein Hearty Venison Stew
Warm up with this **High Protein Hearty Venison Stew**, the ultimate comfort food that boasts bold flavors and wholesome nourishment. Packed with lean, nutrient-dense venison, vibrant vegetables, and a touch of red wine for depth, this protein-rich meal is a culinary hug in a bowl. Simmered low and slow, the stew becomes irresistibly rich and tender, featuring chunks of potato, carrots, celery, garlic, and earthy herbs like thyme and rosemary. A finishing addition of peas and quinoa elevates the nutrition profile, making it a complete, gluten-free meal perfect for cold nights or post-workout recovery. This hearty stew is not only satisfying but also a delicious tribute to bold, rustic flavors. Perfect for meal prep or serving a crowd, it’s the cozy dinner you’ll make again and again.
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, diced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup peas, frozen
- 1 cup cooked quinoa
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the venison pieces and brown them on all sides, working in batches if necessary. Remove the venison from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced carrots, celery, and diced potatoes to the pot. Stir and cook for about 5 minutes.
Stir in the tomato paste and cook for an additional 2 minutes.
Deglaze the pot by pouring in the red wine, scraping any browned bits from the bottom of the pot.
Return the browned venison to the pot. Add the beef broth and Worcestershire sauce.
Stir in the fresh thyme, rosemary, bay leaf, salt, and black pepper.
Bring the stew to a boil. Reduce the heat to low, cover the pot, and let simmer for 1.5 hours or until the venison is tender.
Add the frozen peas and cooked quinoa to the pot. Stir and continue to cook for another 10 minutes.
Adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Serve the stew hot, with a garnish of fresh herbs if desired.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 7330 mg | 319% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 42.1 g | ||
| Protein | 316.5 g | 633% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 9016 mg | 192% | |
*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.
