Arendelle Mountain Venison Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty venison stew slow-cooked with winter root vegetables and aromatic herbs, inspired by the rugged mountain journey in Frozen. This european-inspired beef ready in about 150 minutes pairs venison stew meat, cubed, carrots, peeled and chopped, parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs venison stew meat, cubed
• 2 cups carrots, peeled and chopped
• 1 cup parsnips, peeled and chopped
• 1 cup celery stalks, chopped
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 leaf bay leaf
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 2 lbs cubed venison stew meat in 3 tbsp all-purpose flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Brown the meat in batches for 4-5 minutes per batch until a deep crust forms and set aside.
2. Step 2: In the same pot, sauté 1 large diced yellow onion, 3 minced garlic cloves, 2 cups chopped carrots, 1 cup chopped parsnips, and 1 cup chopped celery over medium heat for 6-7 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then deglaze with 1 cup red wine, scraping the browned bits from the bottom.
4. Step 4: Return the browned venison to the pot and add 4 cups beef broth, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the venison is tender and the sauce thickens.
5. Step 5: Season the stew with the remaining 1/2 tsp salt and 1/4 tsp black pepper, remove herb sprigs and bay leaf, then serve hot with crusty bread to evoke the warmth of a mountain lodge.