Go Back

Hearty Old-Fashioned Venison Stew with Red Wine

Venison stew with red wine simmers in a 6-quart Dutch oven before baking until the meat is fork-tender and the Yukon Gold potatoes are soft. A savory broth, vegetables, and tender venison make this a hearty, old-fashioned dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 18 minutes
Resting 10 minutes
Total Time 2 hours 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb venison stew meat cut into 1½-inch pieces and patted dry
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 2 tbsp vegetable oil
  • 1 yellow onion large, diced
  • 3 carrots medium, cut into 1-inch pieces
  • 2 celery stalks, diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 tbsp tomato paste
  • 2 cup dry red wine
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lb Yukon Gold potatoes scrubbed and cut into 1½-inch chunks

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Season the venison with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat, then brown the venison in batches, turning to brown the pieces on several sides; transfer the browned meat to a plate.
  4. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the flour and tomato paste until the vegetables are coated, then cook for 1 minute.
  7. Pour in the wine and scrape up the browned bits from the bottom of the pot; simmer for 3 to 4 minutes.
  8. Stir in the broth, Worcestershire sauce, thyme, bay leaves, and remaining salt and pepper.
  9. Return the venison and any accumulated juices to the pot, bring to a simmer, and cover.
  10. Bake for 1 hour 15 minutes.
  11. Stir in the potatoes and cover.
  12. Bake for 45 to 60 minutes, until the potatoes are fork-tender and the venison is tender when pierced with a fork.
  13. Remove the bay leaves and let the stew rest, uncovered, for 10 minutes before serving.

Notes

For the most tender venison, brown it in batches and avoid crowding the Dutch oven. Refrigerate leftovers for 3–4 days; this stew freezes well. For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour.