Tasmanian Pepperberry Venison Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Australian stew featuring tender venison slow-cooked with Tasmanian pepperberries and a medley of root vegetables for deep, warming flavors. This australian-inspired beef ready in about 150 minutes pairs venison shoulder, cubed, Tasmanian pepperberries, crushed, medium carrots, peeled and 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.

Prep: 20 min Cook: 130 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed venison shoulder and brown on all sides for about 6-8 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 2 chopped celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp crushed Tasmanian pepperberries, cooking for 1 minute to release their aroma.
  4. Step 4: Return the venison to the pot and pour in 1 cup red wine, scraping the bottom to deglaze. Let simmer for 3 minutes to reduce slightly.
  5. Step 5: Add 4 cups beef broth, 2 chopped carrots, 2 chopped parsnips, 3 fresh thyme sprigs, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until venison is tender and vegetables are soft.

Frequently asked questions

How long does Tasmanian Pepperberry Venison Stew with Root Vegetables take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tasmanian Pepperberry Venison Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep venison shoulder, cubed from drying out.

Can I substitute ingredients in Tasmanian Pepperberry Venison Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tasmanian Pepperberry Venison Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tasmanian Pepperberry Venison Stew with Root Vegetables?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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