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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.

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.
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8 servings
Calories 338 kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Pat venison pieces dry with paper towel and season with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  7. Stir in potatoes and carrots. Return to a boil, reduce heat, cover, and simmer 1 hour longer, until venison is tender.
  8. Remove bay leaves and any thyme stems. Stir in peas and cover for 5 minutes. Season to taste with salt and pepper

Recipe Notes

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.