Herbed Venison Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A rustic Swiss-style venison stew simmered slowly with fresh herbs and hearty root vegetables for a rich and warming winter meal. This swiss-inspired beef ready in about 160 minutes pairs cut into 1-inch cubes venison stew meat, all-purpose flour, divided salt 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, cut into 1-inch cubes venison stew meat
• 1/4 cup all-purpose flour
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 3 medium, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 2, chopped celery stalks
• 3 minced garlic cloves
• 2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 cup red wine
• 3 cups beef broth
• 1 whole bay leaf
• 2 tbsp tomato paste
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: In a large bowl, toss 2 lbs venison stew meat with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the venison in batches and brown on all sides, about 5 minutes per batch. Remove the meat and set aside.
3. Step 3: Reduce heat to medium and add 1 large chopped yellow onion, 3 sliced carrots, 2 sliced parsnips, and 2 chopped celery stalks to the pot. Sauté for 6-8 minutes until softened.
4. Step 4: Add 3 minced garlic cloves, 2 tsp chopped fresh rosemary, and 1 tsp chopped fresh thyme. Cook for 1 minute until fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Simmer for 3 minutes until slightly reduced.
6. Step 6: Return the browned venison to the pot and add 3 cups beef broth, 1 bay leaf, remaining 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until meat is tender.
7. Step 7: Remove bay leaf, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving.