Entree: United States – Ozarks – Venison Stew (Hearty slow-cooked stew of venison and root vegetables in a savory brown gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) venison stew meat, trimmed and cut into 1–1.5 inch (2.54 to 3.81 cm) pieces
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil or canola oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, diced (about 7 oz (200 g))
- 3 cloves garlic, minced (about 0.42 oz (12 g))
- 3 medium carrots, cut into 1-inch (2.54 cm) pieces (about 10 5/8 oz (300 g))
- 2 stalks celery, sliced (about 4 1/4 oz (120 g))
- 1 lb (450 g) potatoes, peeled and cut into 1–1.5 inch (2.54 to 3.81 cm) chunks
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; substitute with extra stock if desired)
- 4 cups (960 ml) beef or game stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) venison stew meat, trimmed and cut into 1–1.5 inch pieces
- 1/2 cup (60 g) all-purpose flour, plus extra for dredging
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil or canola oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, diced (about 200 g)
- 3 cloves garlic, minced (about 12 g)
- 3 medium carrots, cut into 1-inch pieces (about 300 g)
- 2 stalks celery, sliced (about 120 g)
- 1 lb (450 g) potatoes, peeled and cut into 1–1.5 inch chunks
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; substitute with extra stock if desired)
- 4 cups (960 ml) beef or game stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Step 1 — Prepare and brown meat: Pat venison dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Lightly dredge pieces in 1/2 cup (60 g) flour, shaking off excess. Heat 1 tbsp (15 ml) oil in a large Dutch oven over medium-high heat. Brown venison in batches, 2–3 minutes per side, without overcrowding; transfer browned meat to a plate.
2. Step 2 — Sauté aromatics: Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 2 tbsp (28 g) butter. Add diced onion and sauté until soft and lightly caramelized, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
3. Step 3 — Deglaze and build sauce: Stir in 2 tbsp (30 ml) tomato paste and cook 1–2 minutes. If using, pour in 1 cup (240 ml) red wine to deglaze the pan, scraping up browned bits; simmer until reduced by half, about 3–4 minutes. If not using wine, add 1/2 cup (120 ml) stock now.
4. Step 4 — Combine and simmer: Return browned venison to the pot. Sprinkle remaining 1/2 tsp (2.5 g) salt and 1/2 tsp (1 g) pepper over meat. Add carrots, celery, potatoes, 4 cups (960 ml) beef or game stock, 2 tbsp (30 ml) Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer.
5. Step 5 — Braise until tender: Cover and simmer on low heat for 1.5–2 hours, or transfer to a 325°F (160°C) oven and braise covered for 1.5–2 hours, until venison is tender and vegetables are cooked through. Check occasionally and add a splash of stock or water if stew becomes too thick.
6. Step 6 — Thicken and finish: If a thicker gravy is desired, mix 1–2 tbsp (8–16 g) flour with cold water to make a slurry and stir into simmering stew, cooking a few minutes until thickened. Adjust seasoning with additional salt and pepper to taste. Remove bay leaves.
7. Step 7 — Serve: Spoon stew into bowls and garnish with 2 tbsp (30 ml) chopped fresh parsley. Serve hot with crusty bread or cornbread.