Indulge in the ultimate comfort food with the Best Venison Stew Recipe. Tender slices of seared venison and juicy carrots come together in a delicious broth bursting with flavor. Rich and hearty, this comforting dish will hit the spot on a cold day. Favorites like potatoes, celery, and onions add layers of flavor, while herbs and spices provide an irresistible aroma that will make your mouth water. Your whole family will love this recipe!
I am a huge fan of venison, and I am grateful my hunter hubby could fill our freezer again this year.
If you are like me, you must be on the lookout for new recipes to use venison. I even did a roundup - Ground Venison Recipes - 19 Easy Recipes- check it out!
Venison stew is a favorite recipe of mine to cook. This is a hearty, flavorful dish that is easy to make and delicious.
My Instant Pot Venison Stew is quite popular, so I thought it was time to put out another version that can be cooked on the stovetop.
But if the crockpot is more your thing, this recipe can be made in a crockpot too!
No matter how you cook it, the meat always comes out fall-apart tender, and flavorful.
Not only is deer stew comforting and flavorful, but it is also incredibly nutritious since it’s packed with lean protein and healthy veggies like carrots and celery.
Whether you’re using fresh or frozen venison meat, this dish can easily be recreated all year round!
Serve it with Irish Soda Bread, Homemade Air Buns, Soft Whole Wheat Bread, or crusty bread for a meal your whole family will love!
This recipe might just become a new family favorite!
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❤️ Why You Will Love This Recipe
Here are just a few reasons why you will love this delicious stew recipe:
- Versatile - This recipe can be cooked in a crockpot or on the stove. Plus, you can use any vegetables you have on hand to make it!
- Healthy - This stew contains healthy ingredients like venison and vegetables that provide nutrients and fiber.
- Easy Recipe - Even beginner cooks can master this stew with ease! All you need to do is add the ingredients to the pot and let it simmer until it’s done. This recipe requires minimal effort but still delivers maximum taste!
- Fantastic Flavor - The combination of beef broth, seasoning, and herbs adds an amazing depth of flavor that your whole family will love!
- Everyone Will Love It - Whether you’re serving a crowd or want something comforting for dinner, this stew makes a hearty meal that will surely please everyone in the family!
- Economical - Venison stew is not only cheap to make, but it can be made in large batches for delicious leftovers throughout the week! I think it tastes even better the second day!
- Tender - Most importantly, this recipe will turn your tough wild game meat into extremely tender meat. Slow cooking breaks down the connective tissues, resulting in tender venison.
🦌 Ingredient Notes
I bet you have all the ingredients to make this hearty stew in your pantry already - especially if you are an avid hunter!
- Venison. Deer meat has a richer and more robust flavor than beef. However, you can easily switch out the venison stew meat for beef and make beef stew. Make sure to cut the meat into bite-sized pieces, so it cooks evenly. You can cut up a venison roast or venison backstrap as well.
- Vegetables. Carrots, celery, onions, and potatoes are used in this recipe for added flavor, texture, and nutrition. You can use red potatoes or white potatoes - they both will work.
- Beef Stock. This adds a savory base to the stew and even more richness to the flavor. However, you can also use vegetable stock.
- Soy Sauce and Worcestershire Sauce. These ingredients add a wonderful umami flavor to the stew.
- Herbs & Spices. Thyme, garlic powder, onion powder, Italian seasoning, and a bay leaf add complexity and bring out the flavors of all the other ingredients.
See the printable recipe card for exact measurements and a full list of ingredients.
🍲 How To Make This Easy Venison Stew on Stove Top
First, in a Dutch oven or large pot, heat two tablespoons of oil over medium-high heat. Add cubed venison to the pot (you want to cut the venison into 1-inch cubes). Brown the venison cubes on all sides, frequently stirring so it doesn't burn. You may need to sear the venison in small batches, depending on the size of your pot.
After 5 minutes, add the onion and garlic to the browned meat. Saute until the onion softens, about 5 more minutes.
Add the carrots and celery and saute for 3 more minutes, stirring frequently.
Next, add the beef broth to the pot and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Next, add potatoes, salt and pepper, Worcestershire sauce, tomato paste, soy sauce, ground thyme, garlic powder, onion powder, Italian seasoning, and a bay leaf. Give it a good stir to combine everything.
Bring the stew to a boil, cover it with a lid, and lower the heat. Simmer the stew over low heat for 1½ to 2 hours, until the vegetables are fork-tender and the venison is tender.
Remove the bay leaf with a slotted spoon, and stir up the stew again. Add a cornstarch slurry if you would like it thicker.
Serve this flavorful stew immediately with crusty bread.
Enjoy!
🍲 Slow Cooker Venison Stew Instructions
To make this simple recipe in the slow cooker, start by heating some olive oil in a skillet over medium heat. Once hot, add cubed venison to the pan, and brown on all sides. Add diced onion and garlic and sauté for about 5 minutes, or until softened. Transfer the contents of the pan to the slow cooker.
Next, add beef broth, potatoes, carrots, celery, salt, black pepper, Worcestershire sauce, tomato paste, soy sauce, ground thyme, garlic powder, onion powder, Italian seasoning, and a bay leaf. Stir everything together and cover with a lid. Cook on low for 8-10 hours or high for 4-6 hours. Before serving, remove the bay leaf and thicken it with a cornstarch slurry if desired. Serve warm with crusty bread or over egg noodles.
💭 Expert Tips
Here are five expert tips for making the best stew:
- Use High-Quality Venison - The quality of your venison will impact the flavor and texture of the stew, so make sure you use high-quality meat and make sure to trim off any silver skin.
- Brown the Meat - Before adding other ingredients, brown the venison in a hot pot to create a deeper flavor.
- Cook Low and Slow - This recipe is best cooked slowly, so keep the heat low until everything is tender and flavorful.
- Add Your Favorite Vegetables - Feel free to add your favorite vegetables, like white button mushrooms, spinach, or bell peppers, for added nutrition and texture.
- Add thickener if desired - If you want a thicker sauce for your stew, add a slurry of cornstarch and water toward the end of cooking to help thicken it up.
❓ Recipe FAQs
The best cuts of venison for stew is chuck, shoulder, or neck. These cuts are typically tougher than other parts of the deer, so they’ll need to be cooked long and slow to tenderize them. Avoid any cuts with visible gristle or excess fat, as these will not break down and become tender during cooking.
Generally speaking, venison will become more tender the longer it cooks. However, it is important to note that it can also become dry if cooked for too long. It is best to cook the meat until it is just tender, then let it rest before serving to help retain moisture.
To thicken venison stew, make a slurry using 2 tablespoons of cornstarch and 2 tablespoons of cold water. This slurry can be whisked into the hot liquid in the stew pot and simmered until it reaches the desired consistency.
I recommend removing the silver skin from venison. If not removed, the venison may be tough and chewy.
You can store leftover stew in the fridge in an airtight container for up to three days. Reheating the stew is easy - heat the stew in a pot on the stove, or place it in the microwave.
👩🍳 More Venison Recipes You Will Love
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📋 Recipe
The Best Venison Stew Recipe (Stovetop or Slow Cooker)
Equipment
- Dutch oven or Soup Pot
- Wooden spoon
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.
- Enjoy!
Video
Notes
- Use High-Quality Venison - The quality of your venison will impact the flavor and texture of the stew, so make sure you use high-quality meat and trim off any silver skin.
- Brown the Meat - Before adding other ingredients, brown the venison in a hot pot to create a deeper flavor.
- Cook Low and Slow - This recipe is best cooked simmered, so keep the heat low until everything is tender and flavorful.
- Add Your Favorite Vegetables - Feel free to add your favorite vegetables, like white button mushrooms, spinach, or bell peppers, for added nutrition and texture.
- Add thickener if desired - If you want a thicker sauce for your stew, add a slurry of 2 tablespoons of cornstarch and 2 tablespoons of cold water toward the end of cooking to help thicken it up.
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