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This Dutch Oven Venison Stew is a hearty, one-pot meal made with tender venison, vegetables, and rich broth. It is perfect for a cozy, cold-weather dinner.
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Dutch Oven Venison Stew

Prep Time20 minutes
Cook Time20 hours 30 minutes
Total Time20 hours 50 minutes
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.