Mountain Trail Venison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A hearty stew featuring tender venison and winter root vegetables simmered slowly to warm the soul. This American-inspired venison recipe, ready in about 175 minutes, pairs venison stew meat, carrot, parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 2 large, peeled and chopped carrot
• 1 large, peeled and chopped parsnip
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 cup red wine
• 3 cups beef broth
• 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

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

Instructions

1. Step 1: Pat dry 2 lbs venison stew meat and toss with 1/4 cup all-purpose flour seasoned with 1 tsp black pepper and 1 1/2 tsp salt.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Brown the venison in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 1 large diced yellow onion, 4 minced garlic cloves, 2 chopped large carrots, and 1 chopped large parsnip to the pot. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
6. Step 6: Return venison to the pot and add 3 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until venison is tender.
7. Step 7: Remove thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread or mashed potatoes.