Kayaker’s Hearty Venison Stew

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A rich and warming venison stew packed with root vegetables, perfect after a day exploring Michigan’s wilderness. This American-inspired venison recipe, ready in about 140 minutes, pairs venison stew meat, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 3 large, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 1 large, diced yellow onion
• 2, chopped celery stalks
• 4 minced garlic cloves
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 2 lbs venison stew meat in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the venison in batches for 4-5 minutes per batch until deeply caramelized. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 2 chopped celery stalks, 3 chopped large carrots, and 2 chopped parsnips. Sauté for 6-7 minutes until vegetables soften and the onion turns translucent.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme, cooking for 1 minute until fragrant.
5. Step 5: Return the venison to the pot, pour in 4 cups beef broth and 1 cup red wine, scraping the bottom to deglaze.
6. Step 6: Bring stew to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until venison is tender and sauce thickens, stirring occasionally.
7. Step 7: Season with remaining 1 tsp salt and 1/2 tsp black pepper to taste before serving.