Hearty Venison and Vegetable Stew with Red Wine and Rosemary

Hearty Venison and Vegetable Stew with Red Wine and Rosemary

Tender braised venison simmers with root vegetables in a rosemary-scented red wine broth.

Total 2 hr 55 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

This rustic stew slow-braises venison stew meat until fork-tender, building a deep, savory broth from red wine, aromatics, and fresh rosemary. Carrots, potatoes, and parsnips soften into the gravy for a satisfying cold-weather dinner that tastes even better the next day.

Ingredients

  • 2 pounds venison stew meat, trimmed and cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 cups beef stock
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 8 ounces cremini mushrooms, halved
  • 1 salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Pat the venison cubes dry and toss with flour, salt, and pepper until evenly coated.

  2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the venison in batches, about 3 minutes per side, transferring to a plate once seared.

  3. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

  5. Pour in the red wine, scraping the bottom of the pot to release browned bits, and simmer for 3 minutes to reduce slightly.

  6. Return the browned venison to the pot. Add the beef stock, bay leaves, and rosemary sprigs. Bring to a simmer.

  7. Cover and simmer gently over low heat for 1 hour 30 minutes, until the venison begins to soften.

  8. Add the carrots, parsnips, potatoes, and celery. Cover and continue simmering for 45 minutes.

  9. Stir in the mushrooms and continue to simmer, uncovered, until the vegetables and venison are fully tender and the broth has thickened slightly, about 20 minutes.

  10. Remove the bay leaves and rosemary sprigs. Season with additional salt and pepper to taste.

  11. Ladle the stew into bowls and garnish with chopped fresh parsley before serving.

Rate this recipe

★ 3.6 (1)

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    Hearty Venison and Vegetable Stew with Red Wine and Rosemary

    This rustic stew slow-braises venison stew meat until fork-tender, building a deep, savory broth from red wine, aromatics, and fresh rosemary. Carrots, potatoes, and parsnips soften into the gravy for a satisfying cold-weather dinner that tastes even better the next day.

    2 hr 55 min 6 servings 420 cal

    Ingredients

    • 2 pounds venison stew meat, trimmed and cut into 1-inch cubes
    • 3 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 3 tablespoons olive oil
    • 1 large yellow onion, diced
    • 3 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 1/2 cups dry red wine
    • 4 cups beef stock
    • 2 bay leaves
    • 2 sprigs fresh rosemary
    • 4 carrots, peeled and cut into 1-inch chunks
    • 2 parsnips, peeled and cut into 1-inch chunks
    • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
    • 2 stalks celery, sliced
    • 8 ounces cremini mushrooms, halved
    • 1 salt and pepper, to taste
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Pat the venison cubes dry and toss with flour, salt, and pepper until evenly coated.

    2. 2

      Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the venison in batches, about 3 minutes per side, transferring to a plate once seared.

    3. 3

      Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.

    4. 4

      Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

    5. 5

      Pour in the red wine, scraping the bottom of the pot to release browned bits, and simmer for 3 minutes to reduce slightly.

    6. 6

      Return the browned venison to the pot. Add the beef stock, bay leaves, and rosemary sprigs. Bring to a simmer.

    7. 7

      Cover and simmer gently over low heat for 1 hour 30 minutes, until the venison begins to soften.

    8. 8

      Add the carrots, parsnips, potatoes, and celery. Cover and continue simmering for 45 minutes.

    9. 9

      Stir in the mushrooms and continue to simmer, uncovered, until the vegetables and venison are fully tender and the broth has thickened slightly, about 20 minutes.

    10. 10

      Remove the bay leaves and rosemary sprigs. Season with additional salt and pepper to taste.

    11. 11

      Ladle the stew into bowls and garnish with chopped fresh parsley before serving.