Slow-Braised Venison Stew with Root Vegetables

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

A hearty stew featuring tender venison slowly braised with earthy root vegetables and aromatic herbs, perfect for a cozy dinner. This European-inspired venison recipe, ready in about 170 minutes, pairs venison shoulder, carrots, parsnips 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 pounds, cut into 1.5-inch cubes venison shoulder
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup dry red wine
• 4 sprigs fresh thyme
• 2 bay leaves
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp, freshly ground black pepper
• 1/4 cup all-purpose flour

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Instructions

1. Step 1: Pat dry 2 pounds of venison shoulder cubes, then toss them in 1/4 cup all-purpose flour seasoned with 1 tsp freshly ground black pepper and 1 tsp salt until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the venison cubes in batches, searing for 3-4 minutes per side until deeply browned; transfer browned meat to a plate.
3. Step 3: Lower heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to caramelize and deepen the flavor.
5. Step 5: Deglaze the pot with 1 cup dry red wine, scraping up browned bits; simmer for 3 minutes until slightly reduced.
6. Step 6: Return the venison to the pot, add 4 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 4 sprigs fresh thyme, and 2 bay leaves. Bring to a boil.
7. Step 7: Reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until the venison is tender and vegetables are soft.
8. Step 8: Remove thyme sprigs and bay leaves, adjust seasoning with additional salt and pepper if needed, and serve hot.