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Venison Stew With Guinness And Pickled Walnuts Recipe

    Table of Contents


    • 2 lbs (about 900g) venison stew meat, cubed
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 3 cloves garlic, minced
    • 2 carrots, peeled and diced
    • 2 stalks celery, diced
    • 2 tablespoons all-purpose flour
    • 1 bottle (12 oz) Guinness stout
    • 2 cups beef or venison broth
    • 1 tablespoon tomato paste
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • Salt and black pepper to taste
    • 1 cup pickled walnuts, roughly chopped
    • Fresh parsley, chopped (for garnish)


    Heat olive oil in a large pot or Dutch oven over medium-high heat.

    Season the cubed venison with salt and pepper. Brown the venison in batches in the hot oil until well-seared on all sides. Transfer the browned venison to a plate and set aside.

    In the same pot, add diced onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and aromatic, about 5-7 minutes.

    Sprinkle the flour over the vegetables and stir well to combine. Cook for another 2-3 minutes to cook off the raw flour taste.

    Pour in the Guinness stout, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the Guinness to come to a simmer, then add the beef or venison broth, tomato paste, Worcestershire sauce, bay leaves, and dried thyme. Stir to combine.

    Return the browned venison to the pot. Bring the stew to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally, until the venison is tender and the flavors have melded together.

    Once the venison is tender, stir in the chopped pickled walnuts. Allow the stew to simmer for another 10-15 minutes to heat the walnuts through and allow their flavors to meld with the stew.

    Taste and adjust seasoning with salt and pepper as needed.

    Serve the Venison Stew with Guinness and Pickled Walnuts hot, garnished with fresh chopped parsley. This hearty stew pairs well with crusty bread or mashed potatoes.

    Enjoy your delicious Venison Stew with Guinness and Pickled Walnuts!

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