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Venison Vegetable Stew

Total Time

Prep: 30 min. Cook: 2 hours


8 servings

—Jennifer Whitaker, North Central, Massachusetts


  • 3 bacon strips
  • 2 pounds venison stew meat, cut into 1-inch cubes
  • 2 large onions, chopped
  • 3-1/2 cups water, divided
  • 1 can (8 ounces) tomato sauce
  • 1 envelope onion soup mix
  • 2 teaspoons salt
  • 1 bay leaf
  • 2 teaspoons Italian seasoning
  • 7 medium carrots, cut into 1-inch pieces
  • 5 medium potaotes, peeled and cut into 1-inch cubes
  • 4 celery ribs, sliced
  • 3 tablespoons all-purpose flour
  • Cooked noodles


  1. In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
  2. Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender.
  3. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles.
<B>Editor's Note:</B> If desired, beef stew meat or pork can be used in place of the venison.

Nutrition Facts

1 each: 329 calories, 8g fat (3g saturated fat), 102mg cholesterol, 1189mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 31g protein.

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