Venison stew meat is perfectly cooked in this Dutch oven venison stew - add your favourite root veggies for a hearty meal!
We are always looking for new ways to cook with venison. "Stew meat" is a great way to use up all parts of the animal. When we butcher the animal we set apart any scraps from the large cuts to be used as stew meat. This one simmers on the stover for a few hours, making the meat super tender.
In a rush? I've got a similar version that will work - Instant Pot Venison Stew! It's perfect for those busy days when you get home late. Sometimes we're hosting vegetarians, like my mom, and we turn to Pumpkin Soup with Beans! Truly filling and a great way to make sure everyone can eat together.
Key Ingredients
Stew Meat - We use venison, but any red meat will suffice. Beef if that's what you're used to, or even bear if you've managed to snag one.
Potatoes - I think these add such a great texture to the entire pot. I never peel my potatoes because who has time for that? Just cut off or peel any small bits that look too far gone, but otherwise it all goes in.
Veggies - Celery, onions, and carrot all work nicely here. Make sure and chop them all to a nice size that fits on a spoon.
Tomato - I think canned tomato adds a richness to the soup rather than only using broth.
Broth - If you make venison broth, use it! Otherwise I stick with beef broth or honestly, whatever you have works!
How to Make Venison Stew on the Stovetop
***See recipe card below for precise measurements and instructions.***
Step 1: Brown venison on all sides in a Dutch oven. They don't need to be fully cooked yet. Set aside.
Step 2: Sauté the veggies to get some colour and start to soften them.
Step 3: Combine all ingredients in the pot.
Step 4: Allow to simmer over medium low for 2-3 hours.
FAQs
I am a big proponent of "use what ya got." Whether you're out of deer meat, or you forgot to thaw some, or you bought a large pack of beef stew meat at the shop and need to use it up - it all goes in! Feel free to mix and match. However, I also think a rich, hearty stew is a great way to introduce your family and friends to wild game in a familiar recipe like this.
The answer is always bread! I like Sourdough Breadsticks are nice to allow to ferment all day. For a fun new flavour, maybe Pumpkin Sourdough Rolls! But I promise you'll want some sort of bread to soak up every last drop from your bowl. We also enjoy a Fresh Garden Salad for a contrast in temperature and texture.
Photos by Dante from Shire by the Sea
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Dutch Oven Venison Stew
Ingredients
- ⅓ cup olive oil
- 2 pounds venison stew meat cut into 1-inch cubes
- 1 large onion diced
- 3 potatoes chopped (no need to peel)
- 3 - 4 ribs celery
- 3 carrots sliced in rounds
- 2 cloves garlic minced
- 2 cups diced tomatoes 28 oz can
- 32 oz bone broth
- 32 oz water
- 1 tablespoon salt
- 1 tablespoon Italian seasoning
Instructions
- Heat oil over medium heat in a large Dutch oven.
- Add venison and brown on all sides. Set aside.
- Add carrots, potatoes, onion, and celery to the remaining fat and saute for 10 minutes over low heat.
- Return venison to the pot, and pour in broth, water, and tomatoes.
- Stir to combine and add salt and Italian seasoning.
- Cook over low heat for 2-3 hours until ready to serve.
Notes
- You can use any red meat here.
- Any broth will do. I like beef broth as I don't always have venison on hand.
Donna
What about ground venison?
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You can use ground venison, just as tastey, just a different texture.