Porsche Museum Herb-Infused Venison Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty venison stew simmered with aromatic herbs and root vegetables, paying homage to Gmünd’s Porsche heritage through its refined, classic flavors. This european-inspired beef ready in about 145 minutes pairs venison stew meat, cubed, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 cup red wine
• 3 cups beef broth
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 1 bay leaf
• 8 oz mushrooms, sliced
• 2 tbsp butter

Instructions

1. Step 1: In a medium bowl, toss 2 lbs venison stew meat with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the venison in batches and brown on all sides, about 5 minutes per batch. Remove meat and set aside.
3. Step 3: In the same pot, reduce heat to medium and add 1 large diced yellow onion, 2 diced celery stalks, and 2 sliced carrots. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Add 3 minced garlic cloves and 8 oz sliced mushrooms, cooking for 3 more minutes until mushrooms release moisture.
5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
6. Step 6: Return browned venison to the pot and add 3 cups beef broth, 2 tsp chopped fresh rosemary, 2 tsp chopped fresh thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until venison is tender.
7. Step 7: Stir in 2 tbsp butter for richness, discard the bay leaf, and adjust seasoning with salt and pepper before serving.