Rating: 4.86 stars
36 Ratings
  • 5 star values: 32
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

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; carbohydrates 25.6g; fat 3.7g; cholesterol 114.7mg; sodium 375.1mg. Full Nutrition
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Reviews (39)

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
(10)

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
(1)
36 Ratings
  • 5 star values: 32
  • 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
(10)
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
(6)
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
(5)
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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
(5)
Rating: 5 stars
01/03/2015
Love this! I use any root veggies and the flavor is always great Read More
(4)
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
(3)
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Rating: 5 stars
01/05/2019
I have never reviewed anything in my LIFE !! But I just finished a bowl of this stew. INCREDIBLE The best Venison I have ever eaten.I followed recipe just as written Read More
(3)
Rating: 5 stars
06/24/2018
This stew is excellent! There is no need to look for another venison stew! The venison was very tender and the gravy exceptionally tasty. I made a few small changes: I added some chopped celery with the onion, and I added a little sage and tarragon per another recipe on this site. It was also much easier for me to use all beef broth instead of using some beef, some chicken. I left out the mushrooms because I am the only person in my family who will eat them. They would have made a great recipe even better! I imagine this recipe could be adjusted some to thicken it further and be used as a filling for pot pie. I served this with cornbread and a salad. I will definitely make this again, and it will be my go-to when I have venison stew meat. Thanks for sharing! Read More
(2)
Rating: 5 stars
06/24/2018
Substituted the tomatoe paste with 1 tin puree Added some diced bacon and beef brisket. Great recipe or base with additional ingredients according to the stock in your cupboard Read More
(2)
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
(1)