Mountain-Style Venison Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Hearty venison stew slow-cooked with earthy root vegetables and aromatic herbs. This beef recipe, ready in about 180 minutes, pairs venison stew meat, cubed, carrots, peeled and chopped, parsnips, peeled and chopped 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 venison stew meat, cubed
• 2 cups carrots, peeled and chopped
• 1 cup parsnips, peeled and chopped
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 2 lbs cubed venison with 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the venison in batches, about 3-4 minutes per batch, until deeply browned on all sides. Transfer browned meat to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until the vegetables are softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor. Pour in 1 cup red wine, scraping the bottom to deglaze, then add 4 cups beef broth.
4. Step 4: Return the venison to the pot along with 2 cups chopped carrots, 1 cup chopped parsnips, 3 fresh thyme sprigs, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until the venison is tender and the stew thickens.
6. Step 6: Remove thyme sprigs and bay leaves before serving. Adjust seasoning with remaining 1 tsp salt and 1/2 tsp black pepper. Serve hot, evoking the warmth of a mountain lodge.