The Best Venison Stew Recipe
User Reviews
4.6
75 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
6 servings
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Calories
598 kcal
-
Course
Main Course
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Cuisine
American
The Best Venison Stew Recipe
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The Best Venison Stew Recipe - rich, delicious, venison stew simmered with mushrooms, carrots, potatoes, for the ultimate comfort food stew!
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Ingredients
- 2 pounds venison stew meat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter divided
- 1 tablespoon vegetable oil
- 5 cloves garlic minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 dried bay leaf
- 1 tablespoon tomato paste
- 1.5 pounds baby yellow potatoes cut in half lengthwise
- 1 large sweet onion large dice
- 2 cups 1-inch diced carrots
- 1 celery stalk cut into ½ inch dice
- 1 tablespoon Worcestershire sauce
- 6 cups beef stock
- 8 ounces baby bella mushrooms cut in half or quartered
- 1 cup frozen peas
- cornstarch slurry optional*
Instructions
- Cut stew meat into bite-sized pieces or leave them larger, keep in mind it will take longer to cook if you keep the venison in larger chunks.
- To get some of the gaminess off the meat, place the venison into a large bowl. Cover with cold water while you slice and dice your veggies.
- Pour the water out and continue to rinse the meat until no more red comes off in the water. Lay the pieces onto a sheet tray that is lined with paper towels.
- Pat the pieces of venison with paper towels to get them dry.
- Add the meat to a large bowl and toss with the salt and pepper.
- Add the flour and toss to coat.
- Preheat the oven to 250°F.
- Heat a dutch oven or large stockpot over medium-high heat.
- Add 1 tablespoon of the butter and the oil.
- Shake off any excess flour and sear the meat on all sides, not touching in the pot. You will need to do this in batches. Place the cooked pieces on a plate while you sear the rest.
- Take out the last batch of the meat, turn the heat to low, and add the garlic, thyme, rosemary, and bay leaf. Stir constantly and cook until fragrant, 30 seconds.
- Add the tomato paste and cook for 30 seconds, stirring constantly.
- Add the potatoes, onion, carrots, celery, and Worcestershire sauce.
- Add the meat back and toss to combine.
- Pour in the stock, stir to combine.
- Cover and place in the oven for 2.5-3 hours until the meat and veggies are tender.
- When the stew is done cooking, discard the thyme sprigs, rosemary sprig, and bay leaf.
- In a medium-sized skillet over medium-high heat add the remaining 2 tablespoons of butter once hot.
- Add the mushrooms, stirring occasionally until charred and cooked through, 4-5 minutes.
- Add to the stew along with the frozen peas.
- Stir everything to combine.
- The peas will defrost immediately.
- Taste and adjust seasoning if necessary.
- Serve.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
598kcal
(30%)
Carbohydrates
49g
(16%)
Protein
66g
(132%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Cholesterol
186mg
(62%)
Sodium
866mg
(36%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 598kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 66g | 132% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 186mg | 62% |
| Sodium | 866mg | 36% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
75 reviews
Excellent
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