This hearty venison stew has tender slices of seared venison, carrots, potatoes, and celery in a flavorful broth. It's the perfect recipe to warm up on a cold day.
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With a hunter hubby and daughter who hunt moose, elk, and deer, I am fortunate to have a freezer full of this lean, flavorful meat. One of my favorite all-time recipes is this delicious stew. It's simple, hearty, and full of flavor.
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Why You'll Love It
- Versatile: Make it in a crockpot or on the stove with any vegetables you have.
- Easy: Just add ingredients to the pot and let it simmer.
- Flavorful: Beef broth, seasoning, and herbs create amazing flavor and take away the gamey taste of venison.
- Tender: Slow cooking is a great way to make deer meat super tender, breaking down the tough connective tissues.
Venison Stew Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- Venison. Use fresh or frozen venison stew meat or cut up a deer roast or backstrap into 1-inch cubes.
- Vegetables. Carrots, celery, onions, and potatoes add flavor.
- Beef Stock. Adds a savory base. Vegetable stock works too.
- Soy Sauce and Worcestershire Sauce for umami flavor.
- Herbs & Spices. Thyme, garlic powder, onion powder, Italian seasoning, black pepper, and a bay leaf add flavor.
Watch this Quick Video on How to Make This Hearty Stew
How To Make Venison Stew
For more detailed instructions with measurements, jump to the recipe card.
Stovetop Instructions
- Heat two tablespoons of olive oil over medium-high heat in a Dutch oven or large pot. Add cubed venison and brown on all sides.
- Add onion and garlic to the browned meat. Saute until the onion softens.
- Add carrots and celery and saute for 3 more minutes.
- Add beef broth, potatoes, salt, pepper, Worcestershire sauce, tomato paste, soy sauce, ground thyme, garlic powder, onion powder, Italian seasoning, and a bay leaf. Stir well. Scrape the bottom of the pot to release any browned bits stuck there.
- Bring the stew to a boil, cover, and lower the heat. Simmer for 1½ to 2 hours on the stove top until everything is tender.
- Remove the bay leaf, stir, and thicken with cornstarch slurry if desired. Serve with crusty bread.
Slow Cooker Instructions
- Heat oil in a skillet over medium heat. Brown the cubed venison on all sides.
- Add onion and garlic and saute until softened. Transfer to the slow cooker.
- Add beef broth, potatoes, carrots, celery, salt, pepper, Worcestershire sauce, tomato paste, soy sauce, ground thyme, garlic powder, onion powder, Italian seasoning, and a bay leaf. Stir well.
- Cook on low for 8-10 hours or high for 4-6 hours. Remove the bay leaf and thicken with a cornstarch slurry if desired.
- Serve with crusty bread or over egg noodles.
Serving Suggestions
Serve over twice-baked mashed potatoes, or with a side of Irish soda bread, homemade air buns, soft whole wheat bread, or homemade biscuits without milk.
Top Tips
- Trim off any remaining silver skin for the most tender venison.
- Cut meat and vegetables the same size for even cooking.
- Add your favorite vegetables like white button mushrooms, spinach, or bell peppers.
Venison Stew FAQs
Use chuck, shoulder, or neck cuts. Slow-cooked, these become tender. Avoid gristle or fatty cuts.
Yes, but it can also become dry. Cook until just tender.
Use a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Whisk into the hot stew and simmer until thickened.
Store in the fridge in an airtight container for up to three days. Reheat on the stove or in the microwave.
More Venison Meat Recipes to Try
You might also like 31 ground venison recipes, Instant Pot venison stew, smoked bacon-wrapped venison backstraps, and venison Philly cheesesteak sandwich.
Did you make this deer stew recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
The Best Venison Stew Recipe (Stovetop or Slow Cooker)
Ingredients
- 2 tablespoons olive oil
- 1 pound venison stew meat - cut into 1" cubes with all sinew removed (or venison roast)
- 1 large yellow onion diced (about 1 cup)
- 4 cloves garlic minced
- 4 cups beef broth
- 4 large potatoes cut in chunks
- 4 large carrots cut in chunks
- 4 celery stalks cut in chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 1 tablespoon soy sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon ground thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bay leaf
Instructions
- In a Dutch oven, heat olive oil over medium-high heat. Add cubed venison to the pot. Brown the venison cubes on all sides, frequently stirring so they don't burn. After 5 minutes, add the onion and garlic. Saute until the onion softens, about 5 more minutes. Add the carrots and celery and saute for 3 more minutes, stirring frequently.
- Add the beef broth to the pot and use a wooden spoon to scrape any brown bits on the bottom. Next, add potatoes, salt, black pepper, Worcestershire sauce, tomato paste, soy sauce, ground thyme, garlic powder, onion powder, Italian seasoning, and a bay leaf. Stir well to combine everything.
- Bring the stew to a boil, cover it with a lid, and turn the heat down to low. Simmer the stew over low heat for 1½ to 2 hours, until the vegetables are fork-tender and the meat is tender.
- Serve immediately with crusty bread.
Video
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Notes
- Trim off any silver skin for the most tender meat.
- Cut meat and vegetables the same size for even cooking.
- Add your favorite vegetables like white button mushrooms, spinach, or bell peppers.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in January 2023. It has been recently updated with more information, helpful tips, and a video, but the recipe remains the same.
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