Celery Free Rosemary-Garlic Venison Stew
Hearty, warming, and built on genuinely wholesome ingredients, this venison stew is the kind of cold-weather cooking that makes the whole house smell incredible. Venison gets a bad reputation for being gamey or tough, but a long, slow braise in bone broth with pomegranate juice and apple cider vinegar transforms it into something deeply savory and fork-tender. The spice rub of turmeric and ginger gives the meat a subtle warmth before it even hits the pot, and the sear builds a rich, caramelized crust that carries through every spoonful. Carrots, parsnips, and sweet potatoes round out the bowl with natural sweetness and body, while fresh rosemary and thyme keep the whole thing grounded and aromatic. An arrowroot slurry thickens the broth at the end without any grain-based thickeners, so the stew stays clean and glossy rather than heavy or starchy. For anyone navigating a celery-free kitchen, this recipe is a genuine win — no celery seed, celery salt, or celery root hiding anywhere in the ingredient list, which matters more than people realize since those show up in a surprising number of stew and broth recipes. Ladle it into deep bowls with a scatter of fresh parsley and you have a meal that feels both rustic and a little special.
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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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