Low Sodium Hearty Venison Stew

Warm up your soul with this Low Sodium Hearty Venison Stew, a rustic and flavor-packed one-pot meal that’s perfect for cozy evenings. Tender chunks of venison are generously complemented by a medley of earthy root vegetables, including carrots, celery, and red potatoes, all gently simmered in a rich low sodium beef broth seasoned with fresh rosemary and thyme. This heart-healthy twist on a classic stew features reduced salt without sacrificing bold, savory flavors, making it ideal for those watching their sodium intake. With its easy-to-follow preparation and slow-simmering technique that yields melt-in-your-mouth meat, this comforting venison stew is both nourishing and satisfying. Serve it piping hot, and enjoy a hearty, wholesome bowl that embodies the essence of comfort food. Perfect for family dinners or meal prep, this stew is as versatile as it is delicious!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds venison stew meat
• 2 tablespoons olive oil
• 1 large onion
• 3 large carrots
• 3 celery stalks
• 3 garlic cloves
• 4 cups low sodium beef broth
• 4 red potatoes
• 2 bay leaves
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 0.5 teaspoon black pepper
• 2 tablespoons plain flour
• 0.5 cup water
• 1 cup frozen peas

Directions

Step 1

Start by preparing your vegetables. Peel and chop the onion into medium chunks. Slice the carrots into 1/2 inch rounds. Chop the celery into 1/2 inch pieces. Mince the garlic cloves. Peel and cut the red potatoes into 1-inch cubes.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the venison stew meat in batches to avoid crowding, browning on all sides. Remove the meat from the pot once browned and set aside.

Step 3

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the onions become translucent, stirring occasionally.

Step 4

Add the minced garlic to the pot and sauté for another minute until fragrant.

Step 5

Return the venison to the pot. Sprinkle the flour over the meat and vegetables and stir well to coat evenly.

Step 6

Pour in the low sodium beef broth and 0.5 cups of water. Stir to combine, ensuring there are no flour lumps.

Step 7

Add the cubed potatoes, bay leaves, rosemary, thyme, and black pepper. Give everything a good stir.

Step 8

Bring the stew to a boil. Once boiling, reduce the heat to low and cover the pot. Let the stew simmer gently for about 2 hours, stirring occasionally, until the meat is tender and the vegetables are cooked through.

Step 9

About 10 minutes before the stew is done, add the frozen peas, stirring them in.

Step 10

Taste and adjust the seasoning, if necessary, keeping in mind the low sodium requirement.

Step 11

Remove the bay leaves before serving.

Step 12

Serve the stew hot, garnished with additional thyme or rosemary if desired.

Nutrition Facts

Serving size	(3383.1g)

Amount per serving	% Daily Value*
Calories	2638.7

Total Fat 61.9g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1016.0mg	0%
Sodium 1381.8mg	0%
Total Carbohydrate 204.4g	0%
Dietary Fiber 34.1g	0%
Total Sugars 37.2g
Protein 311.8g	0%

Vitamin D 0IU	0%
Calcium 439.1mg	0%
Iron 42.4mg	0%
Potassium 8299.4mg	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: 21.2%

Protein: 47.6%

Carbs: 31.2%