Homemade Venison Stew is a comforting, deeply flavored meal ideal for cool evenings. This recipe pairs slow-simmered venison with hearty vegetables—carrots, green beans and baby potatoes—in a savory broth built from beef stock, red wine and tomato paste. Slow cooking renders the venison tender while allowing the vegetables to soak up the stew’s rich, savory flavor.
Homemade Venison Stew Recipe
If you’re lucky enough to have venison on hand, this stew is a perfect way to showcase it. If venison isn’t available, you can substitute beef stew meat, elk or moose—any sturdy red meat that benefits from a long, gentle simmer. The result is a warming, make-ahead dinner that reheats well and freezes nicely for later.
This stew is especially satisfying in fall and winter, and it makes great leftovers—flavors deepen after resting overnight. It also freezes well, divided into portions for quick, comforting meals on busy nights.
Why You’ll Love This Dish
- Rich, layered flavor: Red wine and tomato paste give the broth depth and complexity.
- Tender meat: Slow, low cooking breaks down connective tissue so venison becomes fork-tender.
- Balanced nutrition: Plenty of vegetables make this a well-rounded, filling meal.
- Make-ahead friendly: It improves after resting and is convenient to reheat or freeze.
- Comfort food: Warm, hearty and satisfying on cold evenings.
Try another bold stew variation like a Mexican-style beef stew for a spicy alternative.
Recipe Shopping List
Here’s a simple list of what you’ll need. For exact quantities and the full recipe, see the recipe card below.
- Venison (or substitute beef stew meat)
- Neutral cooking oil (vegetable, canola or avocado)
- Salt and black pepper
- Onion powder and granulated garlic
- Fresh garlic cloves
- Beef stock or broth
- Tomato paste
- Bay leaves
- Red wine (for deglazing)
- Carrots
- Green beans
- Baby red or gold potatoes
- Fresh parsley for finishing
For another twist on comfort food, consider serving Traeger-style Irish beef stew on a chilly night.
How To Make This Recipe (Overview)
Below is a concise overview of the cooking process. Follow the full instructions in the recipe card section for exact timings and quantities.
- Prepare the meat: Cut venison into cubes and season with salt, pepper, onion powder and granulated garlic.
- Brown the venison: Heat oil in a Dutch oven or large pot and brown the meat on all sides, then remove it from the pot.
- Deglaze: Pour in red wine to scrape up browned bits from the bottom of the pot.
- Build the broth: Add beef stock and tomato paste, stirring until combined. Return meat to the pot with bay leaves and simmer gently.
- Slow-simmer: Cook on low for about two hours, checking liquid levels and adding a splash of stock or water if needed.
- Add potatoes: When meat is tender, add baby potatoes and simmer until nearly cooked through.
- Add remaining vegetables: Stir in carrots and green beans and cook until all vegetables are tender.
- Finish and serve: Remove bay leaves, taste and adjust seasoning, then serve with chopped parsley.
Serve this stew with grilled dinner rolls or crusty bread to soak up the broth.
Recipe FAQ
Yes. This stew keeps well in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave; add a splash of broth if it seems dry.
Absolutely. Portion the stew into airtight containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Beef stew meat is a classic substitute. Elk or moose also work well. Cooking times may vary slightly depending on the cut and tenderness of the meat.
Try adding root vegetables such as parsnips or turnips, or swap red wine for a dry white wine or extra stock for a different flavor profile. Herbs like thyme or rosemary pair nicely with venison.
Serve This With
- Crusty bread: Ideal for soaking up the rich broth.
- Side salad: A simple green salad brightens the meal.
- Red wine: Pairing the stew with the same style of wine used in cooking complements the flavors.
Other Venison Recipe Ideas
- Venison Sloppy Joes
- Venison French Dips
- Sous Vide Venison Roast
- Teriyaki Venison Backstrap
- Venison Chili
- Smoked Venison Osso Buco
- Mandarin Venison Jerky Bites
- Reverse Seared Venison Sirloin Steak
- Grilled Venison Striploin
- Venison Rib Chops
- Grilled Venison Chops
- Grilled Venison Backstrap
Pin this recipe for later inspiration.
Venison Stew Recipe
This hearty venison stew is a family-friendly dinner that makes excellent use of venison roasts or stew meat from the freezer. Slow-cooked until tender, it’s rich, savory and satisfying.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Ingredients
- 3 pounds venison, cut into 1-inch cubes
- 3 tablespoons oil
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 2 crushed garlic cloves
- 4 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 cup red wine, for deglazing
- 1 cup chopped carrots
- 1 cup cut green beans
- 1 pound baby red or gold potatoes, halved if large
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the meat: Toss venison cubes with salt, pepper, onion powder and granulated garlic so they are evenly coated.
- Sear the venison: Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Brown the venison on all sides, about 5–7 minutes, then remove and set aside.
- Deglaze the pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Build the base: Stir in beef stock and tomato paste until combined.
- Simmer the meat: Return the venison and bay leaves to the pot. Bring to a simmer, then lower the heat, cover and cook gently for about 2 hours, stirring occasionally and adding a splash of stock if it reduces too much.
- Check tenderness: Test the venison with a fork; if not tender, continue to cook another 30–60 minutes.
- Add potatoes: When the meat is tender, add the potatoes and simmer covered for 30 minutes.
- Add vegetables: Increase heat to medium, add carrots and green beans, cover and cook another 30 minutes until vegetables are tender but not mushy.
- Finish and serve: Remove bay leaves, adjust seasoning, ladle into bowls and top with chopped parsley.
Notes
Optional thickening: If you prefer a thicker stew, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir into the stew during the last 5 minutes of cooking.
Nutrition (per serving, approximate)
Calories: 349 • Total Fat: 10g • Saturated Fat: 2g • Cholesterol: 145mg • Sodium: 525mg • Carbohydrates: 15g • Fiber: 2g • Sugar: 3g • Protein: 43g