Chunky Venison Stew

Our family practically lived on venison meat for the first 15 years of our marriage. During that time, I learned how to best prepare the burger, steaks, and roasts. Some of the recipes were okay. Some were amazing. This stew falls into the latter category.

Our oldest granddaughter adores this stew. We’ve nicknamed it “Mountain Stew” because we always make Chunky Venison Stew when we go camping in the mountains. And we’re hoping to one day take a big family vacation, where we’ll make this stew together. It also works well for Cowboy gatherings. Or any family gathering, for that matter.

More Venison Recipes to Try

Ingredients for Chunky Venison Stew

(See the full recipe at the bottom of this post.)

Tips for Making this Stew

There is nothing quite like having meat simmer on your kitchen stove. It smells so good. Meat that simmers for hours and turns so tender that it falls apart on your fork. That’s how you want this meat to be. Of course, you could use beef for this recipe as well. I have done so. But I have to admit that it just doesn’t taste as good. The venison meat (at least in this recipe) gives it a distinct, and wonderful flavor that you won’t get from a beef roast.

For this stew, you want your vegetables to be large and chunky. It seems appropriate to make them that way, to go with the wild meat you’re serving. And it just tastes plain wonderful when you scoop some up in your spoon and take that first bite. Yummy! Can you say Comfort Food?

I sometimes like to add frozen peas to the stew to give it just a little pop of color and even more flavor.

Gather all the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Using a cutting board and sharp knife, slice chunks of stew meat and set aside.

On a second cutting board, coarsely chop the yellow onion. Mince the garlic. Place in a small bowl until ready to use.

Slice the red potatoes into bite-size chunks. Peel and slice the carrots. Place vegetables in a bowl and set aside until later.

Heat vegetable oil in a large Dutch oven or heavy pot. Brown the chunks of stew meat.

Add in the prepared chopped onion and minced garlic.

Using a wooden spoon or spurtle, stir in the Worcestershire sauce, bay leaf, dried oregano and parsley. Season with kosher salt and freshly ground black pepper. Simmer covered 2 hours or until meat is tender. Add water as needed, one cup at a time.

Add just enough water to keep the meat from burning, about one cup at a time. Be sure to check the meat every 20-30 minutes to stir.

Add prepared chunks of potatoes and carrots to the stew meat with enough beef stock to cover the vegetables. Continue to cook until vegetables are tender, about 30 minutes.

If desired, add frozen petite garden peas to the stew for the last 10 minutes of cooking.

Add Thickener

In a small bowl, whisk together the all-purpose flour and water until completely incorporated. Slowly stir into stew.

Cook and stir until thickened. Remove bay leaf. Allow the stew to cool for 5-7 minutes before serving.

This recipe will serve 6-8 people.

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