Whole30 Hearty Venison Stew

Warm up your kitchen with this Whole30 Hearty Venison Stew—a nutritious and flavor-packed comfort food that’s perfect for chilly evenings. Featuring tender, slow-simmered venison and a medley of nutrient-dense vegetables like sweet potatoes, parsnips, carrots, and celery, this stew is as wholesome as it is satisfying. Infused with the earthy aromas of fresh thyme, rosemary, and a touch of tomato paste, this one-pot wonder is both Paleo and Whole30-compliant, making it an excellent option for clean eating. The addition of beef stock ensures a deep, rich broth, while a final simmer with mushrooms brings a savory depth to every spoonful. Ready in just a few steps, this hearty stew is ideal for meal prepping, family dinners, or cozy nights by the fire—comfort food without compromise!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds venison stew meat
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium parsnips, peeled and chopped
• 2 tablespoons tomato paste
• 4 cups beef stock
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 8 ounces button mushrooms, sliced
• 2 medium sweet potatoes, peeled and diced

Directions

Step 1

Season the venison stew meat with salt and black pepper evenly.

Step 2

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Step 3

Add the venison pieces to the pot in batches, browning them on all sides, about 5 minutes per batch. Remove and set aside.

Step 4

In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.

Step 5

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

Step 6

Add carrots, celery, and parsnips. Cook while stirring occasionally until they start to soften, about 5 minutes.

Step 7

Mix in the tomato paste, allowing it to coat the vegetables and cook for 2 minutes.

Step 8

Pour in the beef stock, and return the browned venison to the pot.

Step 9

Add the bay leaf, thyme, and rosemary, stirring to combine. Bring the mixture to a boil.

Step 10

Once it reaches a boil, lower the heat to simmer, cover the pot, and cook for about 1 hour.

Step 11

Add mushrooms and sweet potatoes to the pot, stirring to combine with the stew.

Step 12

Continue to simmer covered for another 45-60 minutes or until the venison is tender and the vegetables are cooked through.

Step 13

Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if necessary.

Step 14

Serve hot and enjoy your hearty and wholesome venison stew!

Nutrition Facts

Serving size	(3199.9g)

Amount per serving	% Daily Value*
Calories	2428.0

Total Fat 62.1g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1016.0mg	0%
Sodium 6921.7mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 36.5g	0%
Total Sugars 48.5g
Protein 305.8g	0%

Vitamin D 22.7IU	0%
Calcium 474.0mg	0%
Iron 39.1mg	0%
Potassium 7629.2mg	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: 23.3%

Protein: 51.0%

Carbs: 25.7%