Red Wine and Herb Marinated Venison Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty venison cubes marinated in red wine and herbs, then slow-cooked with root vegetables for a rich and comforting stew. This european-inspired beef ready in about 195 minutes pairs cut into 1-inch cubes venison stew meat, red wine, large, peeled and sliced 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.

Prep: 15 min Cook: 180 min Serves 6 European cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Red Wine and Herb Marinated Venison Stew take to make?

Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Red Wine and Herb Marinated Venison Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red wine from drying out.

Can I substitute ingredients in Red Wine and Herb Marinated Venison Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Red Wine and Herb Marinated Venison Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Red Wine and Herb Marinated Venison Stew?

European beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes