Keto Hearty Venison Stew
Warm up your kitchen and your taste buds with this flavorful Keto Hearty Venison Stew, a low-carb twist on a classic comfort food. Packed with tender, slow-simmered venison, fresh vegetables like zucchini, spinach, and mushrooms, and a rich broth infused with garlic, thyme, and a hint of red wine vinegar, this hearty stew is as nourishing as it is satisfying. Perfect for keto and paleo diets, the recipe features wholesome ingredients and skips carb-heavy thickeners while delivering bold, savory flavors in every spoonful. With a prep time of just 20 minutes and a simmer that allows the flavors to meld beautifully over two hours, it’s an ideal make-ahead meal for busy weeknights. Serve this healthy venison stew fresh from the Dutch oven for a cozy, protein-packed dinner the whole family will love!
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Recipe Information
Ingredients
- 2 pounds Venison stew meat
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cloves Garlic, minced
- 1 large Onion, diced
- 3 medium Celery stalks, chopped
- 2 medium Carrots, diced
- 8 ounces Mushrooms, sliced
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 2 tablespoons Red wine vinegar
- 1 medium Zucchini, chopped
- 2 cups Spinach leaves
Instructions
Season the venison stew meat with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the venison in batches to avoid overcrowding. Brown the meat on all sides, about 5 minutes per batch. Remove the browned meat and set aside.
In the same pot, add the garlic, onion, and celery. Sauté for about 5 minutes until the onion is translucent.
Add the carrots and mushrooms to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for about 2 minutes until well mixed with the vegetables.
Return the browned venison to the pot. Pour in the beef broth and add the bay leaves and thyme.
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 1 hour.
After 1 hour, add the red wine vinegar, zucchini, and any additional salt and pepper to taste. Continue to simmer for another 30 minutes.
Add the spinach leaves just before serving, and stir until wilted.
Remove the bay leaves before serving and enjoy your keto-friendly venison stew!
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 6736 mg | 293% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 27.3 g | ||
| Protein | 302.3 g | 605% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 373 mg | 29% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 6347 mg | 135% | |
*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.
