Venison Stew

Course Main Course
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 People


  • 4 lbs venison or beef roast, cubed
  • 1 medium yellow onion, peeled and chopped
  • 1 cup crimini mushrooms, washed and cut into quarters
  • 3 large cloves of garlic, crushed and diced
  • 4 large carrots, peeled and cut into fingers
  • 2 large parsnips, peeled and cut into fingers
  • 1 small yam, peeled and cut into cubes
  • 3 large stalks of celery, washed and chopped
  • 3 large tomatoes, beefsteak, diced
  • 3 tablespoons tomato paste
  • 4-6 tablespoons coconut or avocado oil
  • 2 cups of bone broth (optional - can substitute water)
  • 2 cups of water
  • 2 tablespoons raw apple cider vinegar
  • 2 tablespoons dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste


  1. Pre-heat the oven to 325F. Measure and cut a piece of parchment paper that will over your dutch oven or pot, and fit nicely in place with the lid on top.
  2. In a dutch oven or large pot with lid, heat 2 Tbsp of oil over medium-high heat. While the pot and oil is heating up, cut up the roast into 1”x1” cubes. Season with a generous amount of salt and pepper. Add the meat to the pot to brown, turning each piece after 1-2 minutes to ensure equal browning on all sides. For easier browning you may want to add the meat in stages, so as not to overcrowd the bottom of the pan. Remove the meat and set aside.
  3. Next add another 1-2 Tbsp of oil to the pan. Add the onions, and stir to cook for 2 minutes or until they begin to turn translucent. Add the quartered mushrooms, and the garlic, and another dash of salt and pepper to taste. Cook for 2 minutes or until the mushrooms begin to soften. Remove the onions, mushrooms and garlic and set aside.
  4. Add another 1-2 Tbsp of oil to the pot, followed by the carrots, yams, celery and parsnips. Season with salt and pepper, and cook for 4 minutes, or until the carrots and yams become fork-tender. By this point there may be a nice build-up of fond on the bottom of the pot. Add a splash, or roughly 2 Tbsp of the bone broth, and as it begins to steam and loosen the fond from the bottom of the pan, give it a bit of help with your wooden spoon or spatula and scrape it free.
  5. Add the diced tomatoes to the pot with a pinch of salt to help release the juice from the tomatoes. Add back the onions, mushrooms, and garlic, and stir to combine. Next stir in the remaining bone broth, water, apple cider vinegar, and tomato paste. Bring to a nice low simmer, give a good little stir, and make sure everything has been incorporated nicely.
  6. Add in the thyme, oregano and basil, then remove from the stove. Cover the pot or dutch oven with your piece of parchment paper, and secure it in place with the lid. Put the pot covered pot into the oven, and allow it to cook for 2 - 2.5 hours. You may wish to check on it every hour to give it a stir and taste for flavours.
  7. Enjoy on a chilly winter day, or freeze in an air-tight container for up to 6 months! This stew is awesome to make ahead in a big batch and eat throughout the week, as it almost tastes better the next day!