Mountain Herb-Rubbed Venison Stew with Root Vegetables
A hearty venison stew infused with fresh mountain herbs and tender root vegetables, delivering rustic flavors perfect for a chilly evening. This european-inspired beef ready in about 150 minutes pairs venison stew meat, olive oil, large, diced 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 lbs venison stew meat
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 2, chopped celery stalks
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 bay leaves
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs venison stew meat seasoned with 1 tsp salt and 1/2 tsp black pepper, searing in batches for 3-4 minutes until browned on all sides. Remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves, sautéing for 4 minutes until fragrant and translucent.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until the paste darkens slightly. Add 1 cup red wine, scraping the bottom to deglaze the pot, and simmer for 5 minutes until reduced by half.
- Step 4: Return the venison to the pot along with 4 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 2 chopped celery stalks, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 2 hours until meat is tender.
- Step 5: Remove bay leaves, adjust seasoning with additional salt and pepper if needed, and serve the stew hot with crusty bread or over mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mountain Herb-Rubbed Venison Stew with Root Vegetables take to make?
Total time is about 150 minutes (20 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 with Root Vegetables?
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 with Root Vegetables?
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 with Root Vegetables 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 with Root Vegetables?
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.
