Whole30 Hearty Venison Stew
Warm your soul and fuel your Whole30 journey with this hearty venison stew, a nourishing comfort food packed with bold flavors and wholesome vegetables. Featuring tender venison stew meat, sweet potatoes, earthy mushrooms, and an aromatic blend of fresh rosemary and thyme, this recipe delivers a rich and rustic dining experience that's entirely Whole30-compliant. Slow-simmered in savory beef stock and infused with garlic and tomato paste, each bite is a symphony of comforting, nutrient-dense goodness. Perfect for cold nights, this gluten-free and dairy-free dish is an ideal choice for meal prepping or family gatherings, delivering six generous servings of pure satisfaction. Let this stew become your go-to recipe for cozy, health-conscious cooking!
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium parsnips, peeled and chopped
- 2 tablespoons tomato paste
- 4 cups beef stock
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 8 ounces button mushrooms, sliced
- 2 medium sweet potatoes, peeled and diced
Instructions
Season the venison stew meat with salt and black pepper evenly.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add the venison pieces to the pot in batches, browning them on all sides, about 5 minutes per batch. Remove and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add carrots, celery, and parsnips. Cook while stirring occasionally until they start to soften, about 5 minutes.
Mix in the tomato paste, allowing it to coat the vegetables and cook for 2 minutes.
Pour in the beef stock, and return the browned venison to the pot.
Add the bay leaf, thyme, and rosemary, stirring to combine. Bring the mixture to a boil.
Once it reaches a boil, lower the heat to simmer, cover the pot, and cook for about 1 hour.
Add mushrooms and sweet potatoes to the pot, stirring to combine with the stew.
Continue to simmer covered for another 45-60 minutes or until the venison is tender and the vegetables are cooked through.
Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if necessary.
Serve hot and enjoy your hearty and wholesome venison stew!
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 6922 mg | 301% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 48.5 g | ||
| Protein | 305.8 g | 612% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 474 mg | 36% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 7629 mg | 162% | |
*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.
