Rustic Smoky Mountain Venison Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A hearty venison stew simmered with carrots, parsnips, and potatoes, capturing the hearty essence of Gatlinburg’s wilderness. This american-inspired beef ready in about 150 minutes pairs cut into 1-inch cubes venison stew meat, olive oil, large, diced yellow onion 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, cut into 1-inch cubes venison stew meat
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 2 medium, peeled and cubed russet potatoes
• 4 cloves, minced garlic cloves
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

Instructions

1. Step 1: 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-bottom pot over medium-high heat. Add the venison pieces in batches, searing each side for 3-4 minutes until browned; transfer to a plate.
3. Step 3: Lower heat to medium, add 1 large diced yellow onion, and cook for 5 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
5. Step 5: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, then add 4 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 2 cubed russet potatoes, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
6. Step 6: Return venison to the pot, bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until the meat is tender and vegetables are soft.
7. Step 7: Remove rosemary and thyme sprigs, adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper if needed, and serve warm with rustic bread.