Venison Stew

Venison Stew – This is the best venison stew recipe! Made with classic stew ingredients such as carrots, potatoes, celery, and more with instructions for cooking the stew in a slow cooker, instant pot, or on the stovetop.

Venison Stew

One of my all-time favorite things to do with venison is to make a nice venison stew.  After experimenting with the recipe each and everytime I made it, I finally came up with the BEST venison stew recipe! Made with all of your favorite stew ingredients such as carrots, potatoes, and onion, this stew is so comforting and delicious.

So that everyone can make this recipe and enjoy it, I included three different versions of the recipe so that it can be made in an Instant Pot, slow cooker, or over the stovetop in a dutch oven or large pot.  Honestly, I switch back and forth between which way I like to cook it because sometimes I like to toss everything in the slow cooker to slowly cook all day while other times, I need dinner on the table faster and use my instant pot instead.  No matter what, this is going to be you new favorite way to cook venison!

Common Questions About Making Venison Stew

What is venison stew?

Venison stew is a hearty, thick soup made with various vegetables and roots such as carrots, onions, celery, and potatoes.  You can adjust the vegetables in it as need be by adding others such as peas or skipping those that you don’t enjoy.  This is a flexible stew that can be adjusted for anyone’s taste and preferences.

What cut of venison is best for stew?

Generally, I go for rump or chuck but most cuts will work decently well as they really tenderize while cooking.

Is venison healthier than beef?

There isn’t a huge difference between the two but venison tends to be a bit leaner, higher in protein, and higher in iron (according to Taste of Home).

How long does venison stew last in the fridge?

Generally, 3-4 days is about as long as you want to keep venison stew in the fridge.  If you have leftovers that you want to save for longer, you can freeze it by transferring the cooled stew into an airtight container or freezer-safe bag.

Looking for more venison recipes? Check these out!

• Venison Barley Soup
• Venison Chili
• Venison Breakfast Sausage
• Venison Jerky

And here are some side dishes to pair with this recipe!

• Skillet Cornbread
• 30 Minute Cheesy Breadsticks
• Beer Bread
• Herb Quick Bread

Venison Stew

Yield: 6-8 Servings

Venison Stew - This is the best venison stew recipe! Made with classic stew ingredients such as carrots, potatoes, celery, and more with instructions for cooking the stew in a slow cooker, instant pot, or on the stovetop.

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Ingredients

• 1 pound venison (cuts such as chuck or rump)
• 1 tablespoon olive oil
• 1 onion (peeled and diced)
• 4 cloves garlic (minced)
• 5-6 potatoes (peeled and cubed)
• 2-3 carrots (sliced)
• 1 celery stalk (chopped)
• 4 cups beef broth
• 1/4 cup tomato paste
• 2 tablespoons worchestershire sauce
• 1 tablespoon italian seasoning
• 1 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

Stovetop Instructions

1. In a medium pan, saute the venison, onion, and garlic in olive oil over medium-high heat until the venison has browned.
2. Transfer browned meat, onions, and garlic into a dutch oven. Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Bring the stew to a boil before reducing the heat to a simmer to cook for 45-60 minutes or until the vegetables are tender and cooked through.
3. In a small mixing bowl, combine water and cornstarch. Mix until combined and then add into soup. Cook for 10 more minutes or until the stew thickens up.
4. Remove bay leaf and serve.

Slow Cooker Instructions

1. In a medium pan, saute the venison, onion, and garlic in olive oil over medium-high heat until the venison has browned.
2. Transfer browned meat, onions, and garlic into a 6-quart slow cooker. Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Set slow cooker to HIGH for 2-3 hours or LOW for 4-6 hours.
3. During the final 30 minutes of cooking, mix together the water and cornstarch in a small bowl and stir until combined. Add it into the stew and let the stew continue to cook. This should thicken the stew while it finishes cooking.
4. Remove bay leaf and serve.

Instant Pot Instructions

1. Using the SAUTE function on the Instant Pot, saute the venison, onion, and garlic in olive oil until the venison has browned.
2. Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Seal the Instant Pot and cook using HIGH pressure for 35 minutes and then allow for natural release.
3. Once the stew has finished cooking and the Instant Pot has depressurized, remove bay leaf. Combine water and cornstarch in a small bowl and then add it into the stew. Mix together and then let stew thicken up for a few minutes before serving.

Notes

You can use any of the three different instructions (stovetop, slow cooker, or instant pot) to make this recipe. Just follow the exact instructions under the heading of the method you would like to use and ignore the rest.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 707mgCarbohydrates: 46gFiber: 6gSugar: 5gProtein: 30g

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