Spiced Venison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A warming venison stew simmered with winter root vegetables and aromatic northern spices, perfect for cold evenings. This French-inspired venison recipe, ready in about 140 minutes, pairs Venison stew meat, Kosher salt, Ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, divided Kosher salt
• 1 tsp, divided Ground black pepper
• 1/4 cup All-purpose flour
• 3 tbsp Canola oil
• 1 large, diced Yellow onion
• 3 medium, peeled and cut into 1-inch pieces Carrots
• 2 medium, peeled and cut into 1-inch pieces Parsnips
• 3, minced Garlic cloves
• 2 tbsp Tomato paste
• 4 cups Beef broth
• 1 cup Red wine
• 2 Bay leaves
• 1 tsp Dried thyme
• 6, lightly crushed Juniper berries
• 2 tbsp, chopped for garnish Fresh parsley

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Instructions

1. Step 1: Season 2 lbs venison stew meat with 1 tsp kosher salt and 1/2 tsp black pepper. Toss with 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp canola oil in a large heavy-bottom pot over medium-high heat. Add the venison in batches, searing each side for 3-4 minutes until browned. Remove browned meat and set aside.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, and sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5. Step 5: Pour in 4 cups beef broth and 1 cup red wine, scraping up browned bits from the pot.
6. Step 6: Return the venison to the pot along with 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 2 bay leaves, 1 tsp dried thyme, 6 lightly crushed juniper berries, and 1/2 tsp kosher salt and 1/2 tsp black pepper.
7. Step 7: Bring stew to a simmer, cover, reduce heat to low, and cook for 2 hours stirring occasionally until venison is tender and vegetables are cooked through.
8. Step 8: Remove bay leaves and juniper berries before serving. Garnish with 2 tbsp chopped fresh parsley.