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

Ingredients:

  • 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

Directions:


  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.

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

Recommended Articles

See More Recommendations

Popular Videos

New for 2021: MEAT! Grinders, Vacuum Sealers, Accessories

New for 2021: MEAT! Grinders, Vacuum Sealers, Accessories

MEAT! Your Maker, makers of quality meat-processing tools for do-it-yourself hunters. The company's commercial-grade products are built "with quality in mind, not price point" for fellow hunters.

New for 2021: Nosler M48 Mountain Carbon Rifle New Chamberings, Stock Updates

New for 2021: Nosler M48 Mountain Carbon Rifle New Chamberings, Stock Updates

Regardless of which caliber or color scheme option you choose, these M48 Carbon Rifles are the perfect way to get into a hard-hitting, affordable, lightweight, accurate, and high precision rifle from Nosler.

Best Whitetail Shot Placement with a Rifle

Best Whitetail Shot Placement with a Rifle

Craig Boddington breaks down where hunters should aim on a whitetail that provides the best possible margin for error.

Stuffed Elk Backstrap Recipe

Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

See More Popular Videos

Trending Articles

Follow these basic steps to prepare your meat, then pair it with one of these delicious marinades.8 Best Venison Marinades Recipes

8 Best Venison Marinades

Hank Shaw

Follow these basic steps to prepare your meat, then pair it with one of these delicious...

We evaluate the 6.5 in a real-life case study. Is The 6.5 The Perfect Hunting Caliber? Ammo

Is The 6.5 The Perfect Hunting Caliber?

Mike Schoby

We evaluate the 6.5 in a real-life case study.

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and spicy relish made with white-flesh peaches.Venison Backstrap with Sweet & Spicy Peach Relish Recipe Recipes

Venison Backstrap with Sweet & Spicy Peach Relish Recipe

Jack Hennessy

This recipe adds a little something extra to already-perfect venison backstrap – a sweet and...

Is lever-action rifle dead? Not by a long shot; everything old is new again as classic lever guns find popularity among nostalgic hunters.The Return of Lever-Action Rifles Guns

The Return of Lever-Action Rifles

Craig Boddington - June 27, 2020

Is lever-action rifle dead? Not by a long shot; everything old is new again as classic lever...

See More Trending Articles

More Recipes

A Dutch oven over an open fire is the perfect way to cook this hearty bean dish.Dutch Oven Venison & Apple BBQ Camp Beans Recipe Recipes

Dutch Oven Venison & Apple BBQ Camp Beans Recipe

Michael Pendley

A Dutch oven over an open fire is the perfect way to cook this hearty bean dish.

From mixing to grinding to stuffing, here's everything you need to know to produce your own venison bratwurst.How To Make Wisconsin-Style Venison Bratwurst Recipes

How To Make Wisconsin-Style Venison Bratwurst

Jack Hennessy

From mixing to grinding to stuffing, here's everything you need to know to produce your own...

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in beer, finished on the grill, and served with hard-cider sauerkraut and quality mustard.Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe Recipes

Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe

Jack Hennessy - January 29, 2021

These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in...

This Pheasant Green Chile Enchiladas Recipe starts with an easy cooking technique that all but guarantees moist, tender meat.Pheasant Green Chile Enchiladas Recipe Recipes

Pheasant Green Chile Enchiladas Recipe

David Draper - November 30, 2020

This Pheasant Green Chile Enchiladas Recipe starts with an easy cooking technique that all but...

See More Recipes

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE Arrow

Buy Digital Single Issues

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.

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 mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now