Why You’ll Love this Hearty Beef and Venison Stew
There are three reasons why I’m completely obsessed with this beef and venison stew recipe.
First, it’s incredibly versatile—you can use either beef or venison depending on what you have on hand.
Second, the combination of tender meat with perfectly cooked vegetables creates the ultimate comfort food experience. The lemon juice secretly tenderizes the meat while those whole cloves add a warmth you can’t quite place.
Finally, this stew actually tastes better the next day, making it perfect for meal prep. The flavors meld together overnight, and honestly, who doesn’t love a dinner that solves tomorrow’s lunch dilemma too?
What Ingredients are in Hearty Beef and Venison Stew?
This hearty beef and venison stew is built on a foundation of rich, savory ingredients that work together to create layers of flavor. What makes this recipe special is its flexibility—you can use either beef stew meat or venison depending on your preference or what’s available to you. The combination of tender meat, aromatic vegetables, and warming spices creates a deeply satisfying meal that’s perfect for chilly evenings or whenever you need something truly comforting.
- 1½ pounds beef stew meat or venison, cut into ¾-inch pieces
- ½ cup flour (for coating the meat)
- 2-3 tablespoons shortening
- Salt and pepper to taste
- 1 medium onion, chopped fine
- 3-4 dashes Worcestershire sauce
- 6 cups hot water
- 2 teaspoons beef bouillon granules
- 1 pinch dried thyme
- 1 bay leaf
- 1 tablespoon lemon juice
- 4 whole cloves
- 5 carrots, sliced thin
- 4 medium potatoes, cubed small
- ½-1 green or yellow bell pepper, chopped fine
- 1 stalk celery, sliced thin
- 1 (4-ounce) can mushroom stems and pieces, drained
- 1 (14½-ounce) can whole tomatoes, cut up
- ½ cup frozen peas
- 4 tablespoons flour (or cornstarch)
- ½ cup cold water
- 1 teaspoon Kitchen Bouquet browning and seasoning sauce
Don’t overlook some of the seemingly minor ingredients—they’re actually secret weapons in this recipe. The lemon juice isn’t just for flavor; it helps tenderize tougher cuts of meat, which is especially helpful when using venison. The whole cloves might seem unusual, but they add a warming depth that’s hard to achieve otherwise. And if you’re wondering about the Kitchen Bouquet, it’s worth seeking out—it adds a beautiful color and enhances the meaty flavor of your stew. Remember that if you’re adding the peas, they should go in during the last 20 minutes of cooking to maintain their bright color and texture.
How to Make this Hearty Beef and Venison Stew
Making this soul-warming stew starts with properly preparing your meat. Coat 1½ pounds of beef or venison pieces with ½ cup flour—this creates a beautiful crust that will help thicken your stew later. In a large skillet, melt 2-3 tablespoons of shortening over medium-high heat, then add your flour-coated meat, seasoning generously with salt and pepper.
When the meat is almost browned, toss in 1 medium finely chopped onion and continue browning. The smell at this point is absolutely mouthwatering, trust me. Add 3-4 dashes of Worcestershire sauce, give everything a good stir for another minute, then transfer this fragrant mixture to a Dutch oven or large soup kettle.
Now comes the magic of slow cooking. Pour in 6 cups of hot water along with 2 teaspoons of beef bouillon granules, a pinch of dried thyme, 1 bay leaf, 1 tablespoon of lemon juice (which works wonders tenderizing the meat), and 4 whole cloves.
Bring this mixture to a boil, then reduce the heat to a gentle simmer, cover, and let it cook for 2 hours. The patience required here is absolutely worth it—the meat becomes wonderfully tender while the broth develops deep flavor.
After those 2 hours, add your vegetables: 5 thinly sliced carrots, 4 small-cubed potatoes, ½-1 chopped bell pepper, 1 sliced celery stalk, 1 can of drained mushrooms, and 1 can of cut-up whole tomatoes. Cover again and simmer for another 1½ hours. Remember to fish out the bay leaf and cloves before the final step.
For the finishing touches that transform this from soup to hearty stew, bring the mixture back to a boil and prepare your thickener by combining 4 tablespoons of flour (or cornstarch if you prefer) with ½ cup cold water.
Pour this slurry into the boiling stew while stirring constantly—this prevents lumps from forming. If you’re adding the ½ cup of frozen peas, they should go in during the last 20 minutes of vegetable cooking time to maintain their bright color.
Finally, stir in 1 teaspoon of Kitchen Bouquet for that beautiful rich color and enhanced flavor. The result? A deeply satisfying stew with tender meat and vegetables in a thick, savory gravy that’s practically begging for a chunk of crusty bread to sop it up.
Hearty Beef and Venison Stew Substitutions and Variations
While the core recipe for this beef and venison stew delivers incredible flavor, you don’t need to feel locked into every ingredient.
I often swap beef for elk or moose when my hunting friends are feeling generous. No venison? Just double the beef and carry on.
Root vegetables work beautifully here—try parsnips or turnips instead of some potatoes.
Red bell peppers add a sweeter note than green ones. Dried mushrooms (rehydrated) bring an earthier depth than canned.
For gluten-free folks, cornstarch works perfectly instead of flour.
Wine lovers, replace a cup of water with red wine. Trust me, it’s transformative.
What to Serve with Hearty Beef and Venison Stew
A truly magnificent beef and venison stew deserves perfect accompaniments that complement its rich, hearty flavors without overshadowing the star of the show.
I’ve found that crusty, warm sourdough bread is non-negotiable—ideal for sopping up that delicious gravy. A simple green salad with vinaigrette cuts through the richness, while roasted garlic mashed potatoes create a dreamy base for the stew to rest upon.
My family goes wild for buttered egg noodles too.
And wine? A bold Cabernet Sauvignon or earthy Syrah mirrors those deep, complex flavors.
Something about these pairings makes winter nights feel like a warm hug.
Final Thoughts
After creating this hearty beef and venison stew countless times over the years, I’ve come to appreciate how it bridges the gap between everyday comfort food and special occasion dining.
It’s truly my go-to recipe when winter chills set in or when company’s coming—versatile in every way.
Whether you choose beef or venison, the result is always a pot of rich, soul-warming goodness that somehow tastes even better the next day.
The secret? Patience. Those hours of simmering transform humble ingredients into something magnificent.
Hearty Beef and Venison Stew
Ingredients
Equipment
Method
- Coat the beef or venison pieces with ½ cup flour, ensuring each piece is well covered.
- In a large skillet, melt the shortening over medium-high heat.
- Add the flour-coated meat to the skillet and season generously with salt and pepper. Brown the meat on all sides.
- When the meat is almost browned, add the finely chopped onion and continue cooking until onion is translucent.
- Add the Worcestershire sauce and stir for another minute.
- Transfer the meat and onion mixture to a Dutch oven or large soup kettle.
- Pour in the hot water and add beef bouillon granules, dried thyme, bay leaf, lemon juice, and whole cloves.
- Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 2 hours.
- After 2 hours, add the carrots, potatoes, bell pepper, celery, mushrooms, and tomatoes.
- Cover again and simmer for another 1½ hours, or until vegetables are tender.
- If using frozen peas, add them during the last 20 minutes of cooking.
- Remove and discard the bay leaf and cloves.
- Bring the stew back to a boil.
- In a small bowl, whisk together the 4 tablespoons of flour (or cornstarch) with ½ cup cold water until smooth.
- Slowly pour the flour mixture into the boiling stew while stirring constantly to prevent lumps.
- Stir in the Kitchen Bouquet for color and enhanced flavor.
- Cook for an additional 2-3 minutes until the stew has thickened to your desired consistency.
