Wild Mushroom and Venison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Hearty stew combining tender venison chunks with wild mushrooms and root vegetables simmered in a savory broth. This French-inspired venison recipe, ready in about 140 minutes, pairs venison stew meat, cubed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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

• 1 lb venison stew meat, cubed
• 3 tbsp olive oil
• 1 cup yellow onion, diced
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 8 oz cremini mushrooms, quartered
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb cubed venison and brown on all sides for about 6 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup sliced parsnips. Sauté for 5 minutes until softened.
3. Step 3: Add 8 oz quartered cremini mushrooms and 3 minced garlic cloves; cook for 3 minutes until mushrooms release their moisture and become fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Pour in 1 cup red wine, scraping the bottom of the pot to release browned bits. Let it simmer for 4 minutes to reduce slightly.
6. Step 6: Return the venison to the pot and add 2 cups beef broth, 2 sprigs rosemary, 2 sprigs thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and cover.
7. Step 7: Simmer stew gently for 1.5 to 2 hours until venison is tender and flavors meld. Remove herb sprigs before serving.