Low Carb Hearty Venison Stew
Warm up with a bowl of Low Carb Hearty Venison Stew—a protein-packed, comforting dish perfect for anyone craving a satisfying, nutrient-dense meal. This stew features tender, slow-simmered venison cubes, perfectly paired with low-carb vegetables like turnips, celery, and mushrooms for a burst of flavor in every bite. Simmered in a savory blend of beef broth, red wine (optional), aromatic thyme, and garlic, this recipe is rich, wholesome, and irresistibly flavorful. Whether you're looking for a keto-friendly dinner or a hearty option for your next family gathering, this one-pot wonder delivers big on taste with minimal carbs. Garnished with fresh parsley, it’s a rustic delight that’s as beautiful to serve as it is delicious to eat. Perfect for cozy nights or meal prepping, this venison stew will quickly become a favorite in your low-carb recipe lineup!
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Recipe Information
Ingredients
- 2 pounds venison shoulder or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 3 turnips, peeled and cubed
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the venison cubes to the pot, working in batches if necessary to avoid overcrowding, and sear until browned on all sides. Remove the venison from the pot and set aside.
In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the sliced carrots, chopped celery, and sliced mushrooms to the pot, stirring occasionally, and cook for about 5-7 minutes until the vegetables begin to soften.
Return the venison to the pot along with the cubed turnips.
Pour in the beef broth and red wine, if using, then stir in the tomato paste until fully incorporated.
Add the bay leaves, fresh thyme, salt, and black pepper. Stir to combine all ingredients evenly.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
Allow the stew to simmer gently for about 2.5 to 3 hours, or until the venison is tender and the flavors have melded together. Stir occasionally and adjust the seasoning to taste if necessary.
Once cooked, discard the bay leaves. Garnish with freshly chopped parsley before serving.
Serve the venison stew hot and enjoy!
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 9230 mg | 401% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 40.9 g | ||
| Protein | 300.9 g | 602% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 492 mg | 38% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 6961 mg | 148% | |
*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.
