Mountain Man’s Hearty Venison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A robust, slow-simmered venison stew brimming with earthy root vegetables and aromatic herbs. This American-inspired venison recipe, ready in about 170 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 420 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 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Toss 2 lbs venison stew meat with 1/4 cup all-purpose flour, shaking off excess. Brown the meat in batches for 3-4 minutes per side until deep golden, then transfer to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced carrots, 2 sliced parsnips, and 2 diced celery stalks. Sauté for 6-7 minutes until the vegetables soften and the onion is translucent.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and caramelized. Pour in 1 cup red wine and deglaze the pot, scraping up browned bits for 3 minutes until the wine reduces slightly.
4. Step 4: Return the browned venison to the pot. Add 3 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 to 2 1/2 hours until the meat is tender and the flavors meld.
5. Step 5: Remove thyme sprigs and bay leaves before serving. Adjust seasoning as needed and serve the stew hot with crusty bread or over mashed potatoes.