Low Carb Hearty Venison Stew

Warm up with a bowl of Low Carb Hearty Venison Stew, a rustic and satisfying dish packed with tender venison, nutrient-rich vegetables, and bold, comforting flavors. This slow-simmered stew swaps out traditional high-carb ingredients like potatoes for low-carb turnips, making it a perfect choice for those following a low-carb or keto lifestyle. The savory medley of carrots, celery, mushrooms, and garlic, combined with the deep richness of beef broth and optional red wine, creates a deeply flavorful broth that infuses every bite. With just 20 minutes of prep time and a long, slow cook, this stew is easy to prepare and ideal for cozy family dinners or meal prepping. Garnished with bright, fresh parsley, this one-pot masterpiece is not only hearty and wholesome but also a healthy, crowd-pleasing comfort food.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds venison shoulder or stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 medium carrots, sliced
• 3 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 3 turnips, peeled and cubed
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 teaspoon fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped for garnish

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Add the venison cubes to the pot, working in batches if necessary to avoid overcrowding, and sear until browned on all sides. Remove the venison from the pot and set aside.

Step 3

In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 5

Add the sliced carrots, chopped celery, and sliced mushrooms to the pot, stirring occasionally, and cook for about 5-7 minutes until the vegetables begin to soften.

Step 6

Return the venison to the pot along with the cubed turnips.

Step 7

Pour in the beef broth and red wine, if using, then stir in the tomato paste until fully incorporated.

Step 8

Add the bay leaves, fresh thyme, salt, and black pepper. Stir to combine all ingredients evenly.

Step 9

Bring the mixture to a simmer, then reduce the heat to low and cover the pot.

Step 10

Allow the stew to simmer gently for about 2.5 to 3 hours, or until the venison is tender and the flavors have melded together. Stir occasionally and adjust the seasoning to taste if necessary.

Step 11

Once cooked, discard the bay leaves. Garnish with freshly chopped parsley before serving.

Step 12

Serve the venison stew hot and enjoy!

Nutrition Facts

Serving size	(3368.1g)

Amount per serving	% Daily Value*
Calories	2307.3

Total Fat 61.4g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 861.8mg	0%
Sodium 9229.9mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 21.7g	0%
Total Sugars 40.9g
Protein 300.9g	0%

Vitamin D 22.7IU	0%
Calcium 491.9mg	0%
Iron 39.2mg	0%
Potassium 6960.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 57.5%

Carbs: 16.1%