Pioneer Woman Venison Stew Recipe

This Pioneer Woman Venison Stew recipe is cozy in a bowl — like the kind of thing you make when the wind sounds rude outside and your socks don’t match. It’s hearty, earthy, and weirdly calming. Uses simple stuff. Venison (if you’ve got a hunter in the family), broth, root veg, and red wine if you’re classy (or have leftovers from yesterday’s “just one glass” moment). This one’s simmered low and slow till it tastes like something your gran would’ve served without measuring a single thing.

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Ingredients Needed

• 1 tbsp olive oil: for searing the meat.
• 1 tbsp butter: adds richness and flavour to the veggies.
• 2 lbs venison, cubed: lean and tender if cooked right — don’t overthink it.
• 1 small white onion: chopped, gets sweet when it cooks.
• 2 carrots: peeled + chopped — add sweetness and bulk.
• 2 celery stalks: chopped. You’ll want that crunch and depth.
• ½ tsp salt: to season the pot.
• ½ tsp pepper: for balance and warmth.
• 3 garlic cloves, minced: not optional.
• ¼ cup tomato paste: adds thickness and umami.
• 6 cups beef broth: the base. Use good stock if you can.
• 1 cup red wine: optional but adds major depth. Sub more broth if skipping.
• 1 tsp Italian seasoning: dried works. Fresh if you’ve got it.
• 2 bay leaves: throw ’em in whole. Don’t forget to fish them out.
• 1 lb baby potatoes, halved: they soak up all that goodness.
• 1 cup frozen peas: toss them in at the end so they stay bright.
• ¼ cup chopped fresh parsley: to finish. Brightens the whole thing.

How To Make Pioneer Woman Venison Stew

Brown the Venison:
Heat olive oil in a big pot (Dutch oven if you’ve got it). Add the venison cubes. Let them sit before flipping so they actually brown. Don’t rush this. After about 10 mins, once they’re browned, remove and set aside.

Sauté the Veggies:
Add butter to the same pot. Once melted, add onion, carrots, celery, salt, and pepper. Let it cook for 5–7 mins, stirring now and then, until the onions smell like soup heaven.

Add Garlic + Tomato Paste:
Toss in minced garlic. Stir. Then the tomato paste — it’ll get darker and smell incredible after 1–2 mins. Don’t skip this part.

Build the Stew:
Add venison back in. Pour in broth and red wine. Scrape the bottom of the pot for all those tasty brown bits. Add Worcestershire, Italian seasoning, and bay leaves. Bring to a boil. Then drop it to a simmer. Cover. Let it go for 20 mins, stir once or twice.

Add the Potatoes:
Drop in your halved baby potatoes. Simmer, covered, for another 15 mins until fork-tender.

Finish It Off:
Remove bay leaves. Stir in frozen peas. Cook 2–3 mins more just to warm them. Top with chopped parsley. Eat. Repeat.

Recipe Tips

• Sear the meat well. Don’t skip it — it adds SO much flavour.
• Simmer low. Venison gets tough if boiled — slow and low is the key.
• Don’t skip tomato paste. Adds depth and helps thicken.
• Use broth instead of wine if needed. Still good. Not the same, but still solid.

How to Store & Reheat

• Room Temperature: Not safe. Cool it and store within 1–2 hours.
• Fridge: Store in sealed container up to 3 days.
• Freezer: Freeze cooled stew in airtight container for up to 3 months.
• Reheating: Stove on low, stir occasionally. Microwave in short bursts, stir in between.

Nutrition Facts (Approx. per serving)

• Calories: 154
• Sodium: 205mg
• Protein: 6.8g
• Fat: 5.9g
• Carbs: 10.6g
• Fibre: 2g
• Sugar: 2.9g

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