Slow-Braised Venison with Red Wine and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender venison slowly braised in rich red wine with a medley of root vegetables, perfect for a comforting and flavorful dinner. This french-inspired beef ready in about 140 minutes pairs pounds venison stew meat, tablespoons 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 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 venison stew meat
• 3 tablespoons olive oil
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme sprigs
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1 teaspoon, freshly ground black pepper

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds venison stew meat in batches, searing each batch for 3-4 minutes until browned on all sides; transfer browned meat to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 2 minutes to caramelize and deepen flavor.
4. Step 4: Pour in 1 1/2 cups dry red wine, scraping the bottom of the pot to deglaze and dissolve browned bits; simmer for 5 minutes until wine reduces by about half.
5. Step 5: Return the venison to the pot along with 2 cups beef broth, 3 sprigs fresh thyme, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Bring to a simmer, cover, and reduce heat to low; cook gently for 1 hour.
6. Step 6: Add 3 medium peeled and chunked carrots and 2 medium peeled and chunked parsnips to the pot. Stir to combine, cover, and continue to cook for an additional 45 minutes to 1 hour until venison is tender and vegetables are soft.
7. Step 7: Remove thyme sprigs and bay leaf before serving. Adjust seasoning with extra salt and pepper if needed, and serve hot.