Gold Rush-Style Venison Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, slow-simmered stew inspired by Alaska's Gold Rush era, featuring tender venison, earthy root vegetables, and a rich savory broth. This alaskan-inspired one pot ready in about 140 minutes pairs venison stew meat, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 parsnips
• 2 potatoes
• 3 cloves garlic
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Season 2 lbs venison cubes with 1/4 tsp salt and 1/4 tsp pepper, then brown in batches for 4-5 minutes per batch until golden.
2. Step 2: Remove venison and set aside. Add diced onion to pot and cook 3 minutes until softened.
3. Step 3: Add diced carrots, parsnips, and potatoes, then stir in minced garlic and cook 2 minutes until fragrant.
4. Step 4: Return venison to pot, add 2 cups beef broth, 1 cup red wine, 2 tbsp tomato paste, 1 tsp thyme, and 1 bay leaf. Bring to a simmer, cover, and cook 1.5 hours.
5. Step 5: Remove bay leaf. Stir 2 tbsp flour mixed with 2 tbsp cold water into stew, then simmer 10 minutes until thickened and sauce coats the back of a spoon.