Description
This venison stew combines the rich flavor of tender venison with the earthy sweetness of root vegetables like carrots, potatoes, and parsnips. Simmered with fragrant herbs and a savory beef broth, this dish is a comforting bowl of warmth, perfect for chilly evenings.
The blend of red wine and tomato paste deepens the stew’s flavors, while the fresh thyme and bay leaf infuse every bite with savory goodness. This venison stew is hearty, filling, and perfect for a family dinner or a meal with friends. Whether served with crusty bread or on its own, it’s a meal that will satisfy every appetite.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 2 pounds venison stew meat, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 cups parsnips, peeled and chopped
- 1 cup celery, chopped
- 1/4 cup tomato paste
- 1/4 cup red wine
- 4 cups beef broth
- 1 bay leaf
- 2 teaspoons fresh thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the venison stew meat in batches, browning the meat on all sides. Remove and set aside.
- In the same pot, add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
- Add the tomato paste and cook for an additional 2 minutes, stirring occasionally.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pot.
- Return the venison to the pot along with the carrots, potatoes, parsnips, and celery.
- Pour in the beef broth, then add the bay leaf and thyme. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the venison is tender and the vegetables are cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours