Wildlife-Inspired Venison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty venison stew featuring tender meat and earthy root vegetables, inspired by Kansas wildlife traditions. This American-inspired venison recipe, ready in about 140 minutes, pairs venison stew meat, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch pieces carrots
• 2 medium, peeled and sliced parsnips
• 2, sliced celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp kosher 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 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs venison stew meat cubes in batches, browning all sides for 4-5 minutes per batch, then transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1 cup red wine, scraping browned bits from the pot, and simmer until reduced by half, about 5 minutes.
4. Step 4: Return venison to the pot along with 4 cups beef broth, 3 sliced carrots, 2 sliced parsnips, 2 sliced celery stalks, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp kosher salt, and 1 tsp black pepper.
5. Step 5: Bring stew to a gentle simmer, cover, and cook on low heat for 2 hours or until venison is tender and vegetables are soft. Remove thyme sprigs and bay leaves before serving.