Hearty Venison Stew Recipe

This warm and comforting venison stew is packed with tender meat, soft potatoes, sweet carrots, and a deep savory broth. It’s the perfect rustic dinner for cold days

 Ingredients

2 lbs venison, cut into chunks

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

4 carrots, chopped

4 potatoes, peeled and cut into cubes

2 celery stalks, sliced

3 cups beef broth

1 cup water

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp rosemary

2 bay leaves

Salt & black pepper, to taste

2 tbsp flour (optional, for thickening)

 Instructions

1. Brown the venison

Heat olive oil in a large pot over medium-high heat.
Add the venison chunks and sear on all sides until browned.
Remove and set aside.

2. Sauté the aromatics

In the same pot, add the onions, garlic, and celery.
Cook for 3–4 minutes until softened.

3. Build the stew base

Stir in the tomato paste, then return the venison to the pot.
Add beef broth, water, thyme, rosemary, Worcestershire sauce, and bay leaves.

4. Simmer

Cover the pot and simmer on low heat for 1½–2 hours, until the venison becomes tender.

5. Add vegetables

Add the potatoes and carrots.
Continue cooking for another 30–40 minutes, or until the vegetables are soft.

6. Thicken (optional)

If you prefer a thicker stew:
Mix 2 tablespoons of flour with a little water, then stir into the pot and cook 5 more minutes.

7. Serve

Remove bay leaves.
Taste and adjust seasoning.
Serve hot with crusty bread