Lamb and Venison Stew with Red Wine and Root Vegetables

Lamb and venison stew combines two richly flavored meats with red wine, broth, and tender root vegetables in a slow-cooked, savory gravy. The gentle braise softens the lamb and venison while herbs and vegetables round out their distinct flavors, making this a warming meal for a cool evening.

Ingredients

1½ lb (680 g) boneless lamb shoulder, trimmed and cut into 1½-inch (4 cm) cubes
1½ lb (680 g) boneless venison stew meat, cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
⅓ cup (45 g) all-purpose flour
2 tbsp (30 ml) neutral cooking oil, such as canola oil
1 large yellow onion, about 8 oz (225 g), diced
2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1 cm) pieces
2 celery stalks, about 4 oz (115 g), diced
3 garlic cloves, minced, about 1 tbsp (9 g)
2 tbsp (30 g) tomato paste
1½ cups (360 ml) dry red wine
3 cups (710 ml) beef broth, preferably low-sodium
1 tbsp (15 ml) Worcestershire sauce
2 fresh thyme sprigs, about 4 inches (10 cm) each, or 1 tsp (1 g) dried thyme
1 small rosemary sprig, about 4 inches (10 cm), or ½ tsp (0.5 g) dried rosemary
1 bay leaf
1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) chunks
8 oz (225 g) small turnips, peeled and cut into 1-inch (2.5 cm) chunks
1 cup (150 g) frozen peas
1 tbsp (15 ml) red wine vinegar, plus more to taste
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the meat and vegetables. Pat the lamb and venison dry with paper towels; this helps them brown rather than steam. Season with the salt and pepper. Toss the cubes with the flour in a large bowl, shaking off excess flour so each piece has a light coating. Dice the onion and celery, cut the carrots, potatoes, and turnips, and mince the garlic. Gather the herbs and measure the wine and broth before you start cooking.
Brown the meat in batches. Heat the oil in a large, heavy Dutch oven over medium-high heat until it shimmers. Add enough meat to cover the bottom without crowding it, and brown the pieces on several sides, turning as needed. Work in batches, about 16 minutes total, adding a little more oil only if the pot becomes dry. Transfer browned meat to a plate. A dark fond on the pot is useful flavor; if the flour begins to scorch, lower the heat.
Cook the aromatics. Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook for about 6 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and the paste darkens slightly. If the bottom looks dry, add a tablespoon of broth rather than letting the vegetables catch.
Deglaze and start the braise. Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Let it bubble for 3 minutes to cook off some of its sharp aroma. Add the broth and Worcestershire sauce, then return the meat and any plate juices to the pot. Add the thyme, rosemary, and bay leaf. The liquid should come partway up the meat; add a splash of broth or water if needed, but do not completely submerge everything.
Simmer until the meat is nearly tender. Bring the liquid just to a gentle simmer, then cover the pot and lower the heat. Cook for 1 hour 45 minutes, checking occasionally that the stew is barely bubbling and not boiling hard. Stir once or twice and add a little broth or water if the liquid drops well below the meat. For food safety, use a food thermometer to check that the largest pieces of lamb and venison reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest; continue the braise until the meat is fork-tender.
Add the potatoes and turnips. Stir in the potatoes and turnips, cover, and simmer for about 35 minutes, until the vegetables are tender when pierced with a knife and the meat yields easily. Keep the heat low enough that the stew simmers gently. Stir in the frozen peas during the final 5 minutes so they heat through but stay green. Remove the bay leaf and herb stems.
Adjust and rest before serving. Turn off the heat and stir in the red wine vinegar. Taste the broth and add salt, pepper, or another small splash of vinegar as needed; the acidity should brighten the stew without making it taste sour. Let it stand, covered, for 10 minutes so the juices settle and the broth thickens slightly. Sprinkle with parsley and serve hot.

Tips

Choose shoulder or stew cuts. Lamb shoulder and venison stew meat contain connective tissue that softens during a long, moist braise. Lean venison loin or tenderloin is better saved for quick cooking; it can turn dry and stringy in a pot simmered for hours.
Brown in uncrowded batches. Meat piled together releases moisture and steams, leaving less browned flavor in the pot. Give each batch room, and let the surface color before turning the pieces. If the fond gets very dark, lower the heat and loosen it with a spoonful of broth.
Use broth instead of wine if needed. Replace the wine with an equal amount of beef broth, then add 1 tablespoon (15 ml) red wine vinegar or cider vinegar near the end. The stew will taste less deep and winey, but the small amount of vinegar can supply some of the brightness the wine contributes.
Keep the simmer gentle. A hard boil can make meat fibers tighten and break vegetables apart. A few small bubbles around the edge of the pot are enough. If the broth seems thin once the meat is tender, simmer uncovered for a few minutes, watching that the vegetables do not overcook.

Serving Suggestions

Serve the stew in warmed bowls with crusty bread, soda bread, or a simple loaf for soaking up the gravy. It is substantial on its own because it includes meat, potatoes, and root vegetables, but a crisp green salad dressed with a sharp vinaigrette makes a fresh contrast. For a more filling spread, offer buttered egg noodles or mashed potatoes alongside; spoon the stew and plenty of broth over them.

Finish each bowl with parsley and a little black pepper. If the stew tastes especially rich, pass extra red wine vinegar at the table so diners can add a few drops to their portions. The dish pairs well with roasted cabbage or green beans, but keep side dishes simply seasoned so they do not compete with the herbs and browned meat.

Variations

Change the root vegetables: Parsnips or peeled rutabaga can replace some or all of the turnips. Use the same total weight and cut the pieces to a similar size. Parsnips are sweeter, while rutabaga has a firmer, earthier flavor and may need a few extra minutes to become tender. Add either with the potatoes.

Make it without flour: Omit the flour if you need a gluten-free stew, and check that the Worcestershire sauce and broth are labeled gluten-free. The gravy will be thinner. To thicken it, mash a few cooked potato pieces into the broth or stir 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water and add the slurry near the end, simmering until glossy.

Use a different herb profile: A small handful of chopped fresh sage can stand in for rosemary, or use dried herbes de Provence in place of the thyme and rosemary. Keep dried herbs to about 1 teaspoon (1 g) total at first, then taste; too much can make a long-simmered stew taste dusty or medicinal.

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms in a separate pan and stir them into the pot with the potatoes. Cooking them separately lets their moisture evaporate and gives them better color. This adds an earthy note that suits both meats without changing the braising time.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking, in shallow airtight containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The flavors often settle and become more rounded by the next day, though potatoes may soften a little as they sit in the broth.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion. Thaw it overnight in the refrigerator rather than on the counter. Potatoes can become slightly grainy after freezing, but the stew remains usable; stirring gently while reheating helps distribute the broth.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C), checked with a food thermometer. Add a splash of broth or water if it has thickened in storage. For a microwave, cover loosely, heat in short intervals, and stir between intervals so the center and edges warm evenly; verify the same 165°F (74°C) temperature before serving. Reheat only the amount you plan to eat.

Frequently Asked Questions

Can I make lamb and venison stew without red wine?
Yes. Use the same amount of beef broth, then add a tablespoon of red wine vinegar or cider vinegar at the end for a little acidity. The result will be less complex than a wine-based broth, but it will still be savory and satisfying. Taste before adding more vinegar, since a little goes a long way.

Which cuts of lamb and venison work best?
Choose lamb shoulder and venison shoulder, neck, or packaged stew meat. These cuts benefit from the long, moist cooking time and become tender as their connective tissue softens. Avoid premium quick-cooking cuts such as lamb loin or venison tenderloin; they are lean and can become dry before the vegetables finish cooking.

Why is my stew meat still tough?
It may need more time rather than more heat. Keep the covered pot at a gentle simmer and cook in 15-minute increments until a fork slips into the meat easily. The exact time varies with the size of the cubes and the cut. A rolling boil will not speed tenderness and can make the meat less pleasant.

Can I prepare the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to at least 165°F (74°C). If you want firmer potatoes, cook the meat and broth ahead, chill them safely, and add freshly cut potatoes and turnips while reheating until tender. Do not leave the finished stew at room temperature for more than 2 hours.

Can I cook this in a slow cooker?
For best flavor, brown the meat and cook the aromatics on the stovetop first, then transfer them to the slow cooker with the wine, broth, and herbs. Cook on low until the meat is tender, usually about 7 to 8 hours, adding potatoes and turnips for the final 2 to 3 hours so they hold their shape. Slow-cooker models vary, so check tenderness and use a food thermometer for the meat.

How can I tell when the vegetables are done?
Insert a paring knife into a potato, carrot, or turnip. It should pass through without resistance, while the pieces remain intact when stirred. If the meat is ready before the vegetables, lift it out temporarily and simmer the vegetables until tender, then return the meat to the pot to warm through.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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