Nordic Reindeer Stew with Juniper and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A hearty stew featuring tender reindeer meat and earthy root vegetables simmered in a savory broth, inspired by Kristoff’s rugged mountain fare. This Mediterranean-inspired beef recipe, ready in about 130 minutes, pairs reindeer or 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

• 1.5 lbs (680g), cut into 1-inch cubes reindeer or venison stew meat
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 2, chopped celery stalks
• 3, minced garlic cloves
• 4 cups beef broth
• 1 tsp, crushed juniper berries
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper
• 2 tbsp all-purpose flour
• 1/4 cup cold water
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs reindeer stew meat cubes and brown on all sides for 5-7 minutes, then remove meat and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 5 minutes until vegetables soften and onions become translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp crushed juniper berries, 3 fresh thyme sprigs, and 1 bay leaf. Stir for 1 minute until fragrant.
4. Step 4: Return the browned meat to the pot and pour in 4 cups beef broth. Season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until meat is tender.
5. Step 5: Mix 2 tbsp all-purpose flour with 1/4 cup cold water in a small bowl until smooth. Stir this mixture into the stew and cook uncovered for another 10 minutes until the broth thickens and coats the meat and vegetables.
6. Step 6: Remove the bay leaf and thyme sprigs. Adjust seasoning if needed. Garnish with 2 tbsp chopped fresh parsley before serving.