Old Fashioned Venison Stew without Wine Recipe

You know the feeling. It’s dark by 5 PM. The week is a blur. You need something warm, filling, and real on the table. Fast. If you’re craving a classic poultry version, this simple chicken stew is another fantastic option.

But you also have a package of venison meat in the freezer. You want to use it. The idea of a long, complicated stew feels impossible. I hear you. That’s why we’re skipping the wine and the fuss.

This Old Fashioned Venison Stew without Wine is your weeknight hero. It’s pure, hearty comfort food that builds big flavor with simple steps. Let’s get a great dinner done.

Recipe Overview

• Cuisine: American
• Category: Main Course, Stew
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Servings: 6

Ultimate Guide to Old Fashioned Venison Stew without Wine

Forget everything you think you know about gamey meat or bland stews. This guide is different.

We’re using smart, fast tricks. A good sear. Flavor-packed broth. Hearty root vegetables. The result is a rich, tender stew that tastes like it simmered all day.

Your effort is minimal. Your reward is maximum. This is the only recipe you need for a no-fuss, crowd-pleasing venison dinner.

The Simple Ingredients

This is a pantry raid recipe. You probably have most of this already. That’s the goal!

• 2 lbs venison stew meat, cut into 1.5-inch chunks
• 1/3 cup all-purpose flour
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp olive oil or vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 6 cups beef broth (use a good one!)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• 1 lb potatoes (Yukon Gold or Russet), peeled and cubed
• 3 large carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley (optional, for garnish)

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. Follow these steps for a perfect stew every single time.

1. Prep your station. Pat the venison meat very dry with paper towels. This is key for a good sear. In a bowl, mix the flour, salt, and pepper. Toss the venison in the flour mix until lightly coated.
2. Sear the meat. Heat 2 tbsp of oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, sear the meat on all sides until browned. Don’t crowd the pan! This takes about 5-7 minutes per batch. Set the meat aside on a plate.
3. Cook the aromatics. Add the last tbsp of oil to the pot. Toss in the onion. Cook for 4-5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
4. Build the stew base. Stir in the tomato paste and cook for 1 minute. This brightens its flavor. Pour in about 1 cup of the beef broth. Use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pot. This is pure flavor gold.
5. Simmer it all together. Add the rest of the broth, the seared venison (and any juices), thyme, and bay leaves. Bring to a boil. Then, reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes.
6. Add the root vegetables. After the meat has simmered, stir in the potatoes, carrots, and celery. Make sure they’re submerged. Cover the pot again and simmer for another 45 minutes to 1 hour. The meat and veggies should be fork-tender.
7. Final touches. Stir in the frozen peas. They’ll heat through in about 3-4 minutes. Taste the stew. Add more salt and pepper if you like. Remove the bay leaves. Sprinkle with fresh parsley if using.
8. Serve it hot! Ladle the stew into big, warm bowls. Get ready for the best comfort food of your week.

What to Serve With This Dish

This stew is a full meal. But a little something on the side never hurts. Keep it easy.

Recipe

Old Fashioned Venison Stew without Wine Recipe

Make Old Fashioned Venison Stew without Wine Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 20 min | Cook: 2 hours | Total: 2 hours

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 2 lbs venison stew meat, cut into 1.5-inch chunks
• 1/3 cup all-purpose flour
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp olive oil or vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 6 cups beef broth (use a good one!)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• 1 lb potatoes (Yukon Gold or Russet), peeled and cubed
• 3 large carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley (optional, for garnish)

Let’s Get Cooking! (The Step-by-Step)

1

Prep your station. Pat the venison meat very dry with paper towels. This is key for a good sear. In a bowl, mix the flour, salt, and pepper. Toss the venison in the flour mix until lightly coated.

2

Sear the meat. Heat 2 tbsp of oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches, sear the meat on all sides until browned. Don’t crowd the pan! This takes about 5-7 minutes per batch. Set the meat aside on a plate.

3

Cook the aromatics. Add the last tbsp of oil to the pot. Toss in the onion. Cook for 4-5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.

4

Build the stew base. Stir in the tomato paste and cook for 1 minute. This brightens its flavor. Pour in about 1 cup of the beef broth. Use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pot. This is pure flavor gold.

5

Simmer it all together. Add the rest of the broth, the seared venison (and any juices), thyme, and bay leaves. Bring to a boil. Then, reduce the heat to low. Cover the pot and let it simmer gently for 1 hour and 15 minutes.

6

Add the root vegetables. After the meat has simmered, stir in the potatoes, carrots, and celery. Make sure they’re submerged. Cover the pot again and simmer for another 45 minutes to 1 hour. The meat and veggies should be fork-tender.

7

Final touches. Stir in the frozen peas. They’ll heat through in about 3-4 minutes. Taste the stew. Add more salt and pepper if you like. Remove the bay leaves. Sprinkle with fresh parsley if using.

8

Serve it hot! Ladle the stew into big, warm bowls. Get ready for the best comfort food of your week.

Notes

Enjoy your homemade Old Fashioned Venison Stew without Wine Recipe!

Nutrition Information

Calories: ~420

Carbohydrates: 35g

Protein: 38g

Fat: 14g

Saturated Fat: 3g

Fiber: 6g

Sugar: 8g

Sodium: ~1200mg

Did You Make This?

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A thick slice of crusty bread or a warm, buttered biscuit is perfect for soaking up the gravy. A simple green salad with a tangy vinaigrette cuts the richness.

For a carb-lover’s dream, serve it over a pile of creamy mashed potatoes or buttery egg noodles. Dinner is served in minutes.

Make This Recipe Your Own (Quick Swaps)

Use what you have! This recipe is super flexible. Here are my favorite easy swaps.

No venison? Use beef stew meat instead. The cook time will be similar. Swap the root vegetables. Try parsnips, turnips, or sweet potatoes instead of regular potatoes or carrots.

Want more herbs? Add a sprinkle of rosemary with the thyme. Out of tomato paste? A tablespoon of Worcestershire sauce adds a great savory depth. For a hands-off approach, try this slow cooker chicken stew for equally cozy results.

How to Store Leftovers (If You Have Any!)

This stew gets even better the next day. The flavors really settle in.

Let it cool completely. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if it’s too thick.

You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating. It’s the ultimate freezer meal win.

NUTRITION INFORMATION

• Calories: ~420
• Carbohydrates: 35g
• Protein: 38g
• Fat: 14g
• Saturated Fat: 3g
• Fiber: 6g
• Sugar: 8g
• Sodium: ~1200mg

*This is an estimate. Values can change based on your specific ingredients.

FREQUENTLY ASKED QUESTIONS

My venison can be tough. How do I make sure it’s tender?

The two keys are the sear and the slow simmer. Searing locks in juices. The long, gentle simmer breaks down the tough fibers. Don’t rush the simmer time! Low and slow is the rule.

Can I make this in a slow cooker?

Absolutely! Follow steps 1-4 on the stove. Then, transfer everything to your slow cooker. Add the hard veggies (potatoes, carrots, celery). Cook on LOW for 7-8 hours. Add the peas in the last 30 minutes.

Why no wine? Won’t it lack flavor?

Not at all! We use a full-flavored beef broth and that crucial step of scraping up the browned bits (called “fond”). It creates a rich, deep base. This stew is packed with savory flavor, no wine needed. If you *do* enjoy a touch of wine in your sauces, this creamy crockpot chicken with white wine sauce is a delicious variation to explore.

See? A legendary, hearty stew doesn’t need a fancy ingredient list or all afternoon. It just needs a good plan.

You can do this. You can turn that freezer venison into a meal that makes everyone ask for seconds. You’ve got the guide. Now go win your weeknight.

I want to hear about your victory! Did you try a swap? Did your family love it? Let me know how it goes by leaving a comment and rating below!