Rustic Eastern UP Venison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty stew inspired by the rural heritage of Michigan’s Eastern Upper Peninsula, featuring tender venison simmered with carrots, potatoes, and parsnips in a savory broth. This American-inspired venison recipe, ready in about 150 minutes, pairs venison stew meat, salt, black pepper 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

• 2 lbs, cut into 1-inch cubes venison stew meat
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 4 medium, quartered red potatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp chopped for garnish fresh parsley

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

Instructions

1. Step 1: Season 2 lbs venison stew meat with 1 1/2 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown the venison in batches for 4-5 minutes per batch until all sides are golden, then remove to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
4. Step 4: Return the venison to the pot along with 3 chopped carrots, 2 chopped parsnips, and 4 quartered red potatoes. Stir in 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf.
5. Step 5: Bring stew to a boil, then reduce heat to low and simmer covered for 2 hours until venison is tender and vegetables are cooked through. Remove bay leaf.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.