Stove Top Venison Stew
A hearty Venison Stew made right on your stove top. Perfect for the winter months or any time you have venison stew meat on hand. The Lagostina Stewpot has been provided by the brand.
Stews can be tricky.
You need to cook them long enough that the meat is fork-tender and falls apart, but not so long that all your vegetables turn to mush.
In this Venison Stew recipe, we add the ingredients thoughtfully and in batches. Everything comes together right on your stove top, too, so you can keep an eye on it and not fumble around with hot pads.
Start by browning the meat. You’ll want to do it in batches so you don’t overcrowd the pan (2 batches should be enough).
Pro Tip: Hate the gamey taste of venison? Soak it in milk in your refrigerator for 2 days to reduce the gaminess and have extra tender venison!
Next, add onions and celery, spices, and wine. I love red wine in my stew.
After an hour, stir in the potatoes and carrots. They’ll soften but not get too mushy. Then, right at the very end, stir in the frozen peas. They’ll be perfect and bright green, just the way you want them.
I would like to thank Lagostina for gifting me with the beautiful Stewpot pictured in this post. Not only is it gorgeous (going straight from the stove to a serving dish at my table), but it cooked my stew perfectly and evenly.
Save this Venison Stew to your “Soups and Stews” Pinterest board!
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Stove Top Venison Stew
- 1 (3 pound) venison roast cut into 1½ -inch cubes (see notes)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil divided
- 2 onions diced
- 2 stalks celery finely chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Pinot Noir see notes
- 2 cups low-sodium chicken broth
- 5 sprigs fresh thyme or 1 teaspoon dried
- 2 bay leaves
- 1 ½ pounds new potatoes scrubbed and quartered
- 4 carrots peeled and sliced
- 1 cup frozen peas
- Pat venison pieces dry with paper towel and season with salt and pepper.
- Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.
- Flip each piece of venison and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining venison until browned. Transfer to bowl.
- Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
- Stir in flour and cook until lightly browned, about 2 minutes. Add tomato paste, wine, and chicken broth, thyme, bay leaves, and browned venison, scraping up any browned bits on the bottom of the pan.
- Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Stir in potatoes and carrots. Return to a boil, reduce heat, cover, and simmer 1 hour longer, until venison is tender.
- Remove bay leaves and any thyme stems. Stir in peas and cover for 5 minutes. Season to taste with salt and pepper
Beef stew meat may be substituted for the venison. One additional cup of chicken broth may be substituted for the wine.
Adapted from the America's Test Kitchen Family Cookbook Beef Stew.
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