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–+ servings
Single bowl full of venison stew with veggies.

Dutch Oven Venison Stew

Kate Schat
Venison stew meat is perfectly cooked in this Dutch oven venison stew - add your favourite root veggies for a hearty meal!
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Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 325 kcal

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.

Nutrition

Calories: 325kcalCarbohydrates: 21gProtein: 33gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 96mgSodium: 1018mgPotassium: 960mgFiber: 4gSugar: 4gVitamin A: 3972IUVitamin C: 25mgCalcium: 67mgIron: 5mg
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