Mountain Herb-Rubbed Venison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A hearty venison stew infused with fresh mountain herbs and tender root vegetables, delivering rustic flavors perfect for a chilly evening. This European-inspired venison recipe, ready in about 150 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 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.