Mountain Herb-Rubbed Venison Stew
A hearty stew inspired by rugged mountain landscapes, featuring tender venison slow-cooked with aromatic herbs and root vegetables. This European-inspired beef recipe, ready in about 155 minutes, pairs venison stew meat, olive oil, yellow onion 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
- 2 pounds, cut into 1-inch cubes venison stew meat
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, sliced into 1/2-inch rounds carrots
- 2, chopped celery stalks
- 4, minced garlic cloves
- 2 tsp, chopped fresh rosemary
- 1 tsp, chopped fresh thyme
- 2 bay leaves
- 1 cup red wine
- 3 cups beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 medium, peeled and cut into 1-inch cubes potatoes
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 pounds venison stew meat and brown on all sides for 5-7 minutes, turning occasionally until deep golden. Remove meat and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, and 2 chopped celery stalks. Sauté over medium heat for 6-8 minutes until vegetables are softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves, 2 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 2 bay leaves; cook for 1 minute until aromatic.
- Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom, and simmer for 3 minutes until slightly reduced.
- Step 5: Return the venison to the pot along with 3 cups beef broth, 1 1/2 tsp salt, 1 tsp black pepper, and 3 peeled and cubed potatoes. Bring to a gentle boil.
- Step 6: Reduce heat to low, cover, and simmer the stew for 2 hours until the venison is tender and potatoes are cooked through.
- Step 7: Remove bay leaves, adjust seasoning with salt and pepper as needed, and serve hot.
Frequently asked questions
How long does Mountain Herb-Rubbed Venison Stew take to make?
Total time is about 155 minutes (25 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mountain Herb-Rubbed Venison Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep venison stew meat from drying out.
Can I substitute ingredients in Mountain Herb-Rubbed Venison Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mountain Herb-Rubbed Venison Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mountain Herb-Rubbed Venison Stew?
European beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
