Carrageenan Free Rosemary-Garlic Venison Stew
Hearty, deeply savory, and built entirely from whole-food ingredients, this slow-simmered venison stew is the kind of bowl that makes a cold evening feel manageable. Venison is a naturally lean, clean protein, and when braised low and slow in bone broth with pomegranate juice and apple cider vinegar, it becomes remarkably tender and rich without any processed thickeners or additives. That matters a lot when you're avoiding carrageenan, since it quietly shows up in many store-bought broths, dairy alternatives, and packaged seasonings — none of which have a place here. The broth gets its silky body from a simple arrowroot slurry instead, so you get that satisfying, glossy consistency without any of the gut-irritating additives. Turmeric, ginger, fresh rosemary, and thyme layer in warmth and fragrance, while sweet potatoes, carrots, and parsnips soak up every bit of the braising liquid as they cook down. It's a genuinely nourishing, one-pot meal that tastes like it took all day — because, in the best possible way, it kind of did.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb venison stew meat, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1 ½-inch cubes
- ¾ cup pomegranate juice
- 3 tbsp apple cider vinegar
- 3 cups bone broth (homemade or aip-compliant brand)
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the venison cubes thoroughly dry with paper towels. In a large bowl, toss the meat with 3/4 tsp of the salt, the turmeric, and the ginger until evenly coated.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the venison in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared meat to a plate and set aside.
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