Slow-Cooked Venison Stew with Root Vegetables and Juniper Berries

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty slow-cooked stew inspired by the rustic flavors of Michigan’s Upper Peninsula, featuring tender venison and earthy root vegetables accented with fragrant juniper berries. This american-inspired beef ready in about 170 minutes pairs cut into 1-inch cubes venison stew meat, medium carrots (peeled, chopped), medium parsnips (peeled, chopped) 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.

Ingredients

• 2 lbs, cut into 1-inch cubes venison stew meat
• 2 medium carrots (peeled, chopped)
• 2 medium parsnips (peeled, chopped)
• 1 large yellow onion (diced)
• 2 celery stalks (chopped)
• 3 garlic cloves (minced)
• 1 tbsp, lightly crushed juniper berries
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Toss 2 lbs cubed venison 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-bottomed pot over medium-high heat. Add the venison in batches and brown on all sides for about 5-6 minutes per batch. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 2 chopped celery stalks, 2 peeled and chopped carrots, 2 peeled and chopped parsnips, and 3 minced garlic cloves. Sauté over medium heat for 6-8 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
5. Step 5: Return the browned venison to the pot. Add 1 cup red wine and scrape the bottom of the pot to deglaze, simmering for 3 minutes.
6. Step 6: Pour in 4 cups beef broth, add 1 tbsp crushed juniper berries, 3 sprigs fresh thyme, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 to 2.5 hours until venison is tender and flavors meld.
8. Step 8: Adjust seasoning with remaining salt and pepper. Remove thyme sprigs and bay leaves before serving.