Simple and versatile stew. This is the 'base' recipe I use and add or change to whatever I have on hand.

Recipe Summary

prep:
20 mins
cook:
2 hrs 5 mins
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.

  • Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.

  • Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.

  • Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

Cook's Note:

Vegetable broth can be substituted for the chicken broth, if desired.

Add butter to the flour to make a roux, if desired.

Nutrition Facts

309 calories; protein 35g 70% DV; carbohydrates 25.6g 8% DV; fat 3.7g 6% DV; cholesterol 114.7mg 38% DV; sodium 375.1mg 15% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2016
This recipe was great. I don't have a Dutch oven so after step 4 I put everything together in a crock pot on high for 3 hours. Read More
(6)

Most helpful critical review

Rating: 3 stars
11/13/2019
Good flavor but SOOOOO watery. Not enough flour or something. I was so disappointed after spending so much time and effort to make this. Read More
33 Ratings
  • 5 star values: 29
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/26/2016
This recipe was great. I don't have a Dutch oven so after step 4 I put everything together in a crock pot on high for 3 hours. Read More
(6)
Rating: 5 stars
09/30/2015
I liked this very much. I added a few stalks of celery with the carrots and just a little more beef and chicken stock after the first hour but I probably could have just let it go. I was worried that it would get dry but it didn't. Wonderful flavors. Read More
(5)
Rating: 5 stars
05/16/2016
I have been cooking with venison for many years. This is the best venison stew recipe I have ever made. The flavor was outstanding and the venison was tender and juicy. Yum. Read More
(3)
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Rating: 5 stars
01/13/2017
I've made a lot of venison stews so for me to give this five stars means it is excellent. I did make changes. I halved the recipe because I didn't need to feed so many people. I left out the anchovy paste. I didn't have that hanging around the house. I didn't bother with mushrooms. It would have been nice but I didn't have it on hand. I added all the carrots and potatoes at the beginning before I put the dutch oven in the oven. They were perfectly cooked not overdone at all. I think putting them in later would have left them underdone. I adore venison and this is definitely a recipe I saved! By the way my husband LOVED this. Read More
(2)
Rating: 5 stars
01/03/2015
Love this! I use any root veggies and the flavor is always great Read More
(2)
Rating: 5 stars
12/30/2016
Great recipe! My only changes were to use sweet potatoes and turnips as I didn t have red potatoes or mushrooms. The broth is rich thick and flavorful. I think using at least one sweet veggie like peas or sweet potatoes is a nice counterbalance to the slight tang of the wine sauce. I made this with freshly harvested venison after we forgot to grind a small bit. Rather than dirty the freshly cleaned grinder I opted for this stew. This recipe has convinced me to put up more venison stew meat in the future. Thanks! Read More
(1)
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Rating: 5 stars
12/10/2016
Wow This is one of those "worth the trouble" recipes when every essence is so deep rich and fragrant! I LOVE Chef John's recipes and looked specifically for these flavors to use with fresh venison cut into 1 in chunks seared as beef turnips instead of potatoes (cutting carbs) about a 1/4 tsp cayenne and homemade brown stock as a base doubled mushrooms broiled in butter first fresh thyme I was out of basil so subbed fresh rosemary and a dash or 2 of oregano...everything else the same. Dayummmm he "knocks it out of the park " AGAIN! Thank you Sir you make me feel "skilled"! Read More
Rating: 5 stars
07/04/2020
this was delicious, made a very few minor adjustments, a little more tomato paste, chopped celery, the bay leaf gives it great flavor, will make again, came out fine cooked on low on top of the stove, too hot for the oven today! Read More
Rating: 5 stars
05/02/2017
terrific stew. i didnt use anchove paste (couldnt find it in the store and was dissapointed to not have it in there) i used yellow spuds and yellow onion as that was what we had on hand. turned out great. Thanks for the recipe! I cant wait to do it again and actually use the prescribed ingredients. Read More
Rating: 3 stars
11/13/2019
Good flavor but SOOOOO watery. Not enough flour or something. I was so disappointed after spending so much time and effort to make this. Read More
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