Old Fashioned Venison Stew without Wine Recipe

It’s 5 PM. You’re tired. The family is hungry. You need a hero.

You need a meal that feels like a hug. A meal that cooks itself while you finally sit down. You need my Old Fashioned Venison Stew without Wine. If you love a classic, cozy stew, you might also enjoy this simple chicken stew recipe for another easy option.

This is not a fancy, fussy project. This is maximum flavor for minimum effort. We’re using simple ingredients to make magic. Let’s get your cozy dinner on the table.

Recipe Overview

• Cuisine: American
• Category: Main Course, Stew
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 6

Ultimate Guide to Old Fashioned Venison Stew without Wine

Forget everything you think about gamey meat or boring stews. This guide fixes it all.

We skip the wine and use smart, easy tricks. The result is a rich, deeply flavorful broth that makes the venison meat tender and sweet. No hunting for weird ingredients. Just pure, simple comfort food.

This is the only recipe you need. It’s built for flavor, speed, and your busy life. Your slow cooker or Dutch oven does the heavy lifting. You get all the credit.

The Simple Ingredients

Look at this list! Most of this is already in your pantry or fridge. That’s the beauty of a great stew.

• 2 lbs venison stew meat, cut into 1.5-inch chunks
• 1/3 cup all-purpose flour
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 3 tbsp olive oil or avocado oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth (use a good one!)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 2 bay leaves
• 1 tsp dried thyme
• 4 large carrots, cut into chunks
• 3 large russet potatoes, cut into chunks
• 2 parsnips, cut into chunks (optional but great!)
• 1 cup frozen peas

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. Follow these steps and you cannot fail. I promise.

1. Prep your meat. Pat the venison stew meat very dry with paper towels. This is key for a good sear. In a bowl, toss the meat with the flour, 1 tsp salt, and 1/2 tsp pepper.
2. Sear it right. Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the meat until browned on all sides. Don’t crowd the pan! Transfer to a plate.
3. Build the base. Add the last tbsp of oil to the pot. Toss in the onion. Cook for 5 minutes until soft. Add the garlic and cook for 1 more minute, until fragrant.
4. Deglaze and simmer. Pour in about 1/2 cup of the beef broth. Use a wooden spoon to scrape up all the delicious browned bits from the pot bottom. This is pure flavor!
5. Combine everything. Add the tomato paste, Worcestershire, balsamic, bay leaves, thyme, and the rest of the salt and pepper. Stir it all together.
6. Let it braise. Return the seared meat and any juices to the pot. Pour in the remaining beef broth. Bring to a simmer, then cover and reduce heat to low. Let it cook gently for 1 hour and 30 minutes.
7. Add the root vegetables. After 90 minutes, stir in the carrots, potatoes, and parsnips. The stew will look amazing already. Cover again and cook for another 45 minutes to 1 hour, until the veggies and meat are fork-tender.
8. The final touch. Stir in the frozen peas. Let them heat through for about 5 minutes. Taste and adjust seasoning. Remove the bay leaves. You did it!

What to Serve With This Dish

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

My go-to is a thick slice of crusty bread for dipping. A simple green salad with a sharp vinaigrette cuts the richness perfectly. For a different take on a rich, savory beef stew, try this coconut curry beef stew.

For a real treat, spoon it over a pile of creamy mashed potatoes. It’s the ultimate comfort food plate.

Make This Recipe Your Own (Quick Swaps)

Make this work for you! Here are my favorite easy swaps.

No parsnips? Use extra carrots or throw in a chopped turnip. Use sweet potatoes instead of russets for a different vibe.

If you don’t have balsamic vinegar, a splash of red wine vinegar or even a squeeze of lemon juice works. The goal is a little bright acidity.

How to Store Leftovers (If You Have Any!)

This stew gets better the next day. I swear it tastes even richer.

Let it cool completely. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

It also freezes beautifully for up to 3 months. Thaw in the fridge overnight before reheating.

NUTRITION INFORMATION

• Calories: ~420
• Carbohydrates: 38g
• Protein: 38g
• Fat: 12g
• Saturated Fat: 3g
• Fiber: 6g
• Sugar: 8g

FREQUENTLY ASKED QUESTIONS

My stew meat is tough. What happened?

It likely just needs more time. Venison can be lean. Keep it simmering on low, covered, until the meat easily falls apart with a fork. Low and slow is the rule.

Can I make this in a slow cooker?

Absolutely! Sear the meat and sauté the onions/garlic in a pan first. Then dump everything (except peas) into your slow cooker. Cook on LOW for 7-8 hours. Add peas at the end.

What if my stew broth is too thin?

Mix 1 tbsp of cornstarch with 2 tbsp cold water. Stir this slurry into the simmering stew. Let it cook for 2-3 minutes until thickened. Easy fix!

See? I told you we could do this. A legendary, hearty dinner with hardly any hands-on time. You just won your weeknight. If you’re looking to explore more robust flavors, our Mediterranean olive beef stew is a fantastic next recipe to try.

Now go enjoy that stew. You’ve earned it. Let me know how your family liked it by leaving a comment and rating below!