Dutch Oven Venison Stew is the kind of cozy, homemade meal that’s perfect for chilly evenings. It’s packed with tender venison, hearty vegetables, and simmered in a rich beef broth until everything is melt-in-your-mouth delicious. I love using the Dutch oven for my Dutch Oven Venison Stew recipe because it locks in flavor and fills the kitchen with the best savory smells. Whether you’re cooking for a weekend dinner or feeding a hungry crew, this Dutch Oven Venison Stew is a comforting one-pot classic. Fancy for different flavors? Try Dutch Oven Beef Stew and Dutch Oven Chili
Ingredients for Dutch Oven Venison Stew
You only need a few hearty, wholesome ingredients to make this rich and cozy Dutch Oven Venison Stew.
- Venison stew meat
- Salt
- Black pepper
- Olive oil
- Yellow onion
- Garlic
- All-purpose flour
- Tomato paste
- Carrots
- Celery stalks
- Baby potatoes
- Beef broth
- Dried thyme
- Bay leaves
Instructions for Dutch Oven Venison Stew
- Preheat the oven to 325°F.
- Pat the venison stew meat dry with paper towels and season with salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the venison on all sides until browned. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion and sauté for about 5 minutes, until softened.
- Stir in the garlic and cook just until fragrant.
- Sprinkle in the flour and stir to coat the onions.
- Add the tomato paste and cook for 1 minute to develop the flavor.
- Pour in the beef broth and stir well to combine.
- Return the seared venison to the pot. Add the carrots, celery, potatoes, thyme, and bay leaves. Stir gently to combine.
- Bring the venison stew to a gentle simmer. Cover with the lid and transfer the pot to the oven.
- Braise for 2 to 2½ hours, or until the venison is fork-tender and the vegetables are soft.
- Remove the bay leaves, taste, and adjust seasoning if needed.
- Serve venison stew warm with a slice of toasted bread.
Tips & Substitutions
- Use stew-cut venison:
Cubed shoulder or leg meat works well. Only make sure that the pieces are evenly sized so they cook evenly. - No venison?
You can substitute beef stew meat if venison isn’t available. - Don’t skip the sear:
Browning the venison adds deep flavor to the Dutch Oven Venison Stew and helps seal in moisture. - Herb tip:
If you don’t have bay leaves and thyme, a teaspoon of Italian seasoning can work in a pinch.
Storage & Reheating
- Storing:
Let the Dutch Oven Venison Stew cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. - Freezing:
This stew freezes well. Spoon cooled stew into freezer-safe containers, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the stew has thickened too much, add a splash of broth or water to loosen it up.
Dutch Oven Venison Stew
Servings: 6 people
Ingredients
- 2 pounds venison stew meat cut into 1½-inch pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 3 large carrots peeled and sliced into thick rounds
- 3 celery stalks cut into thick rounds
- 1½ pounds potatoes quartered
- 6 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley for garnish
Instructions
- Preheat the oven to 325°F.
- Pat the venison dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the venison on all sides until browned. Transfer to a plate.
- Reduce heat to medium. Add the chopped onion and sauté for 5 minutes, until softened.
- Stir in the garlic and cook just until fragrant.
- Sprinkle in the flour and stir to coat the onions.
- Add the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the beef broth and stir well to combine.
- Return the venison to the pot. Add the carrots, celery, potatoes, thyme, and bay leaves. Stir to combine.
- Bring to a gentle simmer, then cover and transfer to the oven.
- Braise for 2 to 2½ hours, or until the venison is fork-tender and the vegetables are soft.
- Remove the bay leaves, taste, and adjust seasoning if needed.
