Old Fashioned Venison Stew without Wine Recipe

You just got home. It’s cold out. Everyone is hungry. You need a hero.

You need a meal that feels like a hug. Something that cooks itself while you finally sit down. I’m talking about a big pot of Old Fashioned Venison Stew without Wine. If you love a classic, hearty stew, you might also enjoy our ultimate chicken stew recipe.

This is not a fancy, fussy project. This is your ticket to a fantastic dinner with minimal hands-on time. Maximum flavor, minimum effort. That’s our motto.

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 that.

We skip the wine and use smart, easy tricks to build deep flavor. Browning the meat is non-negotiable. It creates a flavor foundation that powers up the whole pot.

Then, we let time do the hard work. The oven takes over. You get tender venison meat and soft root vegetables in a rich, savory broth. It’s the ultimate comfort food with zero stress.

The Simple Ingredients

This is all about pantry staples and easy finds. No hunting for obscure bottles. Let’s check the list.

• 2 lbs venison stew meat, cut into 1.5-inch chunks
• 1/2 cup all-purpose flour
• 2 tsp 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 tsp dried thyme
• 2 bay leaves
• 4 large carrots, cut into chunks
• 3 large russet potatoes, cut into chunks
• 2 celery stalks, cut into chunks

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. Preheat your oven to 325°F (165°C). This is a low and slow cook.
2. Pat your venison meat very dry with paper towels. This is key for a good sear. In a bowl, mix the flour, 1 tsp salt, and 1/2 tsp pepper. Toss the meat in the flour mix until coated.
3. Heat 2 tbsp of oil in a large, oven-safe Dutch oven over medium-high heat. Working in batches, brown the meat on all sides. Don’t crowd the pan! This takes about 5-7 minutes per batch. Set the meat aside on a plate.
4. Add the last tbsp of oil to the pot. Toss in the onion and celery. Cook for 5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
5. Stir in the tomato paste. Let it cook for 1 minute to sweeten. This brightens the whole stew.
6. Pour in the beef broth. Use a wooden spoon to scrape up all the tasty brown bits from the bottom of the pot. That’s pure flavor!
7. Add the Worcestershire sauce, thyme, remaining salt and pepper, and the bay leaves. Stir it all together.
8. Bring the broth to a simmer. Then, add the browned venison back in, along with any juices from the plate.
9. Cover the pot and carefully place it in your preheated oven. Let it cook, undisturbed, for 1 hour and 30 minutes.
10. Carefully remove the pot. Stir in the carrot and potato chunks. They go in later so they don’t turn to mush.
11. Cover the pot again and return it to the oven. Cook for another 45 minutes to 1 hour, until the meat and vegetables are fork-tender.
12. Take it out. Fish out the bay leaves. Taste and add more salt if needed. Let it sit for 10 minutes before serving. It will be perfect.

What to Serve With This Dish

You need something to soak up that amazing gravy. Keep it simple.

A crusty loaf of bread is the classic move. No-fail. For a faster option, grab some refrigerated biscuits and bake them while the stew rests.

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
• 1/2 cup all-purpose flour
• 2 tsp 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 tsp dried thyme
• 2 bay leaves
• 4 large carrots, cut into chunks
• 3 large russet potatoes, cut into chunks
• 2 celery stalks, cut into chunks

Let’s Get Cooking! (The Step-by-Step)

1

Preheat your oven to 325°F (165°C). This is a low and slow cook.

2

Pat your venison meat very dry with paper towels. This is key for a good sear. In a bowl, mix the flour, 1 tsp salt, and 1/2 tsp pepper. Toss the meat in the flour mix until coated.

3

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

4

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

5

Stir in the tomato paste. Let it cook for 1 minute to sweeten. This brightens the whole stew.

6

Pour in the beef broth. Use a wooden spoon to scrape up all the tasty brown bits from the bottom of the pot. That’s pure flavor!

7

Add the Worcestershire sauce, thyme, remaining salt and pepper, and the bay leaves. Stir it all together.

8

Bring the broth to a simmer. Then, add the browned venison back in, along with any juices from the plate.

9

Cover the pot and carefully place it in your preheated oven. Let it cook, undisturbed, for 1 hour and 30 minutes.

10

Carefully remove the pot. Stir in the carrot and potato chunks. They go in later so they don’t turn to mush.

11

Cover the pot again and return it to the oven. Cook for another 45 minutes to 1 hour, until the meat and vegetables are fork-tender.

12

Take it out. Fish out the bay leaves. Taste and add more salt if needed. Let it sit for 10 minutes before serving. It will be perfect.

Notes

Enjoy your homemade Old Fashioned Venison Stew without Wine Recipe!

Nutrition Information

Calories: ~420

Carbohydrates: 38g

Protein: 38g

Fat: 13g

Saturated Fat: 3g

Fiber: 5g

Sugar: 7g

Sodium: 1350mg

Did You Make This?

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Want a green veg? Toss a simple salad with a sharp vinaigrette. The acidity cuts the richness beautifully. Done.

Make This Recipe Your Own (Quick Swaps)

No carrots? No problem. Use parsnips or turnips. Swap the russet potatoes for Yukon Golds or red potatoes.

If you don’t have a Dutch oven, you can brown everything in a skillet. Then, transfer it all to a slow cooker. Cook on low for 7-8 hours. Easy. For another fantastic set-it-and-forget-it meal, try our slow cooker chicken stew.

For a thicker stew, mix 2 tbsp of cornstarch with 1/4 cup cold water at the end. Stir it into the hot stew and simmer for 5 minutes.

How to Store Leftovers (If You Have Any!)

This stew gets better the next day. 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 like a dream. Portion it into freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

NUTRITION INFORMATION

• Calories: ~420
• Carbohydrates: 38g
• Protein: 38g
• Fat: 13g
• Saturated Fat: 3g
• Fiber: 5g
• Sugar: 7g
• Sodium: 1350mg

*Nutrition is an estimate and will vary based on ingredients used.

FREQUENTLY ASKED QUESTIONS

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

The low oven temperature and long cook time are your best friends. They break down the meat fibers slowly. Don’t rush it. Also, make sure you cut your stew meat into even chunks.

Can I use a different broth?

Yes! A mushroom or vegetable broth works. But a rich beef broth gives the best, deepest flavor base without wine. I highly recommend it.

Do I have to use the flour?

The flour helps thicken the stew and gives the meat a nice crust. You can skip it for a gluten-free version. Just brown the meat without it. The stew will be a bit thinner, but just as tasty.

See? I told you we could do this. A legendary dinner without the legendary effort.

You’ve got a pot of cozy, hearty comfort food that practically made itself. Your weeknight is saved. Your family is happy. You are the hero. If you’re looking for a lighter comfort food option, our light and healthy lasagna soup is a perfect choice.

Now go enjoy that stew! And let me know how it goes by leaving a comment and rating below!