Paleo Hearty Venison Stew
Warm up your evening with this **Paleo Hearty Venison Stew**, a satisfying, nutrient-packed recipe that celebrates comfort food with a wholesome twist. Tender venison stew meat is perfectly seared and slow-simmered with vibrant vegetables like sweet potatoes, carrots, and celery, all infused with the rich flavors of garlic, fresh thyme, and bay leaves. Beef broth and a hint of tomato paste bring depth to the savory, well-rounded broth. This paleo-friendly dish is crafted with clean ingredients, including coconut oil, ensuring a gluten-free, dairy-free meal that’s as healthy as it is flavorful. Perfect for a cozy dinner or meal prep, this rustic stew will fill your kitchen with an irresistible aroma and leave you craving more. Serve hot and enjoy a bowl of hearty goodness!
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 3 tablespoons coconut oil
- 1 large, chopped yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 3 sliced celery stalks
- 2 medium, peeled and cubed sweet potatoes
- 8 ounces, sliced cremini mushrooms
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon, chopped fresh thyme
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of coconut oil over medium-high heat.
Season the venison stew meat with a pinch of salt and black pepper, then add it to the pot in batches to sear until browned on all sides. Remove the seared venison and set aside.
Reduce heat to medium and add the remaining tablespoon of coconut oil to the same pot. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots and celery to the pot and sauté for about 5 minutes to slightly soften the vegetables.
Return the venison to the pot along with the cubed sweet potatoes and sliced mushrooms.
Pour in the beef broth and add the tomato paste. Stir to combine all ingredients.
Add the bay leaves, chopped thyme, black pepper, and sea salt. Stir well.
Bring the mixture to a boil, then reduce heat to low and cover. Simmer the stew gently for about 2 to 2.5 hours, or until the venison is tender and the flavors are well developed.
Discard the bay leaves before serving. Adjust seasoning with more salt or pepper if needed and serve hot.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 7301 mg | 317% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 48.9 g | ||
| Protein | 305.3 g | 611% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 654 mg | 50% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 7535 mg | 160% | |
*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.
