Skip to main content

Best Venison Stew Recipe

Welcome colder weather with this warming venison and stout beer stew recipe

Best Venison Stew Recipe
Serve this venison stew with good crusty bread and your favorite stout beer. Most bars don’t serve food this good. (Jenny Nguyen-Wheatley photo)
Print Recipe

Mmm … carrots, potatoes and venison stew meat. Feast on this classic stew recipe with an extra draught of flavor: the full, coffee-like aroma of a dark stout beer. This hot, filling meal will melt any chill after a long day of hunting, working or playing outside. And as with any stew, it tastes even better when prepared ahead. Make a large batch on the weekend, then reheat and serve throughout the week for a satisfying dinner.

Serves: 4
Prep time: 15 minutes
Cook time: 4 hours


  • 1 ½ pounds venison stew meat
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ¼ to ⅓ cup flour
  • 1 large onion, chopped
  • 4 sprigs thyme
  • 1 bay leaf
  • 2 ribs celery, cut into large sections
  • 1 bottle of stout beer (12 ounces)
  • 1 quart (32 ounces) of beef or chicken broth
  • 2 cups water
  • 4 to 5 yellow potatoes
  • 3 carrots
  • 1 teaspoon paprika
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ¼ teaspoon garlic powder
  • Cayenne pepper, to taste
  • Chopped parsley, to garnish


  1. Remove large, thick layers of silver skin from venison, but leave the rest on. Cut venison into large pieces and sprinkle with salt. In a pot, heat about 1 tablespoon of oil over medium to medium-high heat. Lightly coat venison pieces with flour and brown in the oil in batches. Place browned venison on a plate and set aside. Reserve leftover flour.
  2. Lower heat to medium. Add more oil to the pot if necessary. Add chopped onion, bay leaf, celery, thyme and a pinch of salt. Stir occasionally and sweat for about 5-7 minutes, or until onion turns translucent. Add 2 tablespoon of leftover flour to the vegetables and cook for about 3 minutes, stirring frequently.
  3. Next, add the stout. Scrape the bottom of the pot with a wooden spoon to deglaze. Allow stout to bubble for about 5-7 minutes so some of the alcohol can evaporate. Next add the broth, water and return the browned venison into the pot. Cover and allow stew to simmer on low for 2 hours.

    (I had saved an end piece of a venison shank full of joint cartilage. Although not necessary, I added it into the pot for more flavor.)
  4. After 2 hours, the venison should begin to become tender. Skim off any foam that may have floated to the top of the stew. Wash carrots and potatoes thoroughly and cut into large pieces— you don’t have to peel them. Add them to the stew, cover the pot again and simmer for an additional hour.
  5. When meat and potatoes are tender, add Worcestershire sauce, paprika, brown sugar, garlic powder and cayenne pepper. Leave the pot uncovered and simmer for an additional 15 minutes to thicken. Season to taste with salt and pepper and garnish with chopped parsley.
Current Magazine Cover

Don't Miss

The Essentials Gear Box.

Our editors have hand-picked these essential pieces of gear to make you a more successful hunter when you hit the game trails this season.

Learn More

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Kevin Steele treks to the cedar breaks and coulees of north-central Nebraska for a shot at a big prairie whitetail.

Cedar Break Bucks

David Draper is with Dory Schoby talking about the benefits of using red dots for hunting and taking a look at the Aimpoint Micro H2.

Aimpoint Red Dots for Hunting

David Draper is with Nathan Robinson of Winchester talking about the 6.8 Western Cartridge. It offers impressive long-range accuracy, low recoil and staggering knockdown power when you need it for both long-range shooting and hunting.

Winchester 6.8 Western

Joe Ferronato is joined by Luke Thorkildsen from Weather by to check out the Backcountry 2.0, which builds on the classic steel Mark V action — with some key updates.

Weatherby Mark V Backcountry 2.0

Nosler has some exciting new products. Mason Payer of Nosler shows our own Joe Ferronato new suppressors, 21 Chassis Rifle and Trophy Grade Ammunition.

New from Nosler!

Shawn Skipper of Leupold explains their Custom Dial System to Petersen's Hunting's Joe Ferronato.

Leupold CDS

Kevin Steele gets a chance to test this impressive rifle at Roundtable 2022.

CZ 600 Range

Petersen's Hunting's Dale Evans is with CJ Johnson of Bushnell checking out their new Elite 4X.

Bushnell Elite 4500 4X Scope

Tim Herald shares tips on how to best use a ground blind.

Trijicon Tip: Ground Blinds

Petersen's Hunting Magazine Covers Print and Tablet Versions

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!


Give a Gift   |   Subscriber Services


Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Petersen's Hunting stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Get a Full Year
of Guns & Ammo
& Digital Access.

Offer only for new subscribers.

Subscribe Now