Paleo Hearty Venison Stew

Warm up with a bowl of savory, protein-packed Paleo Hearty Venison Stew, a comforting and nutrient-dense dish perfect for chilly evenings. This wholesome recipe brings together tender venison stew meat, sweet potatoes, and a medley of vegetables like carrots, celery, and earthy cremini mushrooms, all simmered in a rich, aromatic broth infused with fresh thyme and bay leaves. Cooked low and slow, this stew develops deep, complex flavors while remaining entirely paleo-friendly, thanks to the use of coconut oil and all-natural ingredients. With its satisfying texture and balanced flavors, this dish is both hearty and healthy, making it an ideal choice for anyone seeking a gluten-free, paleo-compliant meal that doesn’t skimp on taste. Serve it steaming hot with a sprinkle of fresh herbs for an easy, nourishing dinner the whole family will love!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds venison stew meat
• 3 tablespoons coconut oil
• 1 large, chopped yellow onion
• 3 minced garlic cloves
• 3 medium, sliced carrots
• 3 sliced celery stalks
• 2 medium, peeled and cubed sweet potatoes
• 8 ounces, sliced cremini mushrooms
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 tablespoon, chopped fresh thyme
• 1 teaspoon black pepper
• 1 teaspoon sea salt

Directions

Step 1

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of coconut oil over medium-high heat.

Step 2

Season the venison stew meat with a pinch of salt and black pepper, then add it to the pot in batches to sear until browned on all sides. Remove the seared venison and set aside.

Step 3

Reduce heat to medium and add the remaining tablespoon of coconut oil to the same pot. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the sliced carrots and celery to the pot and sauté for about 5 minutes to slightly soften the vegetables.

Step 6

Return the venison to the pot along with the cubed sweet potatoes and sliced mushrooms.

Step 7

Pour in the beef broth and add the tomato paste. Stir to combine all ingredients.

Step 8

Add the bay leaves, chopped thyme, black pepper, and sea salt. Stir well.

Step 9

Bring the mixture to a boil, then reduce heat to low and cover. Simmer the stew gently for about 2 to 2.5 hours, or until the venison is tender and the flavors are well developed.

Step 10

Discard the bay leaves before serving. Adjust seasoning with more salt or pepper if needed and serve hot.

Nutrition Facts

Serving size	(3506.0g)

Amount per serving	% Daily Value*
Calories	2455.8

Total Fat 75.9g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1016.0mg	0%
Sodium 7300.6mg	0%
Total Carbohydrate 127.3g	0%
Dietary Fiber 32.2g	0%
Total Sugars 48.9g
Protein 305.3g	0%

Vitamin D 15.9IU	0%
Calcium 654.2mg	0%
Iron 39.8mg	0%
Potassium 7535.4mg	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: 28.3%

Protein: 50.6%

Carbs: 21.1%