Kristoff’s Mountain Reindeer Venison Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty, rustic venison stew with root vegetables and herbs, inspired by Kristoff’s rugged mountain life and his loyal companion Sven. This european-inspired beef ready in about 155 minutes pairs cut into 1-inch cubes venison stew meat, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs, cut into 1-inch cubes venison stew meat
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, diced celery stalks
• 4 minced garlic cloves
• 1 cup red wine
• 3 cups beef broth
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 medium, peeled and cubed into 1-inch pieces potatoes

Instructions

1. Step 1: In a large bowl, toss 1.5 lbs venison stew meat with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until each cube is lightly coated.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add the coated venison in batches, browning all sides for about 4 minutes per batch, then transfer browned meat to a plate.
3. Step 3: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant, then add 4 minced garlic cloves and cook for 1 minute more.
4. Step 4: Pour in 1 cup red wine and scrape the browned bits from the pot bottom, simmering for 3 minutes to reduce slightly.
5. Step 5: Return the browned venison to the pot and add 3 cups beef broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 bay leaves, and 2 cubed medium potatoes. Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours until the meat is tender and the stew thickens.
6. Step 6: Remove herb sprigs and bay leaves before serving a warming, robust stew perfect for cold days in Arendelle.