Venison & Wild Onion Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty stew featuring locally sourced venison, foraged wild onions, and root vegetables simmered to tender perfection. This Alaskan-inspired soup recipe, ready in about 125 minutes, pairs Alaskan venison stew meat, wild onions, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 105 min Serves 6 Alaskan cuisine 410 cal/serving

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Ingredients

1.2 lbs, cut into 1-inch cubes Alaskan venison stew meat
1 cup, chopped wild onions
3 medium, diced carrots
2 stalks, diced celery
3 medium, peeled and diced potatoes
4 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
1.5 tsp sea salt
1 tsp black pepper
2 tbsp all-purpose flour
2 tbsp butter

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Instructions

Step 1: Pat venison dry and season with 1 tsp salt and 1/2 tsp pepper. Melt butter in a Dutch oven over medium-high heat. Sear venison in batches for 3-4 minutes per side until browned. Remove and set aside.
Step 2: Add chopped wild onions, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in tomato paste and cook for 2 minutes until darkened.
Step 3: Return venison to pot. Add broth, potatoes, thyme, remaining 1/2 tsp salt, and 1/2 tsp pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 hours until venison is fork-tender.
Step 4: Remove lid and simmer uncovered for 15 minutes to thicken. Whisk flour with 2 tbsp cold water to make a slurry. Stir into stew and simmer for 3 minutes until thickened and glossy.