Red Wine and Herb Marinated Venison Stew

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Hearty venison cubes marinated in red wine and herbs, then slow-cooked with root vegetables for a rich and comforting stew. This European-inspired venison recipe, ready in about 195 minutes, pairs venison stew meat, red wine, carrots 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
• 2 cups red wine
• 2 large, peeled and sliced carrots
• 2, sliced celery stalks
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 3 tbsp olive oil
• 3 cups beef broth
• 2 tsp salt
• 1 tsp black pepper

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

Instructions

1. Step 1: Combine 2 lbs venison stew meat with 2 cups red wine, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. Step 2: Remove venison from marinade, reserving the liquid. Pat meat dry with paper towels.
3. Step 3: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Brown venison cubes in batches for 4-5 minutes per batch until well caramelized; set aside.
4. Step 4: In the same pot, add 1 large diced yellow onion, 2 sliced carrots, 2 sliced celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
6. Step 6: Return venison to the pot, pour in reserved marinade and 3 cups beef broth. Add 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 1 bay leaf.
7. Step 7: Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until venison is tender and stew thickens.
8. Step 8: Season with 1 tsp black pepper and additional salt to taste. Remove herb stems and bay leaf before serving hot with crusty bread.