The Low Carb Jumpstart

Creamy venison stew

Carbs: 11g

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.

This rustic stew is perfect for the colder months. We designed this hearty dish for hunters (and friends of hunters). But farmed venison is also delish... a little milder, but tasty. And, yes, if game is not your thing, a nice chuck roast is a perfect substitution.


20 mins


90 mins




Paprika butter

  • 4 oz.
  • 1 tsp
    paprika powder
  • salt and ground black pepper

Venison stew

  • 1 ¾ lbs
    venison or chuck roast cut into 1" pieces
  • 1/4 cup
    olive oil
  • 1
  • 1
    yellow onion
  • 1 clove
    garlic, minced
  • 1 tbsp
    tamari soy sauce
  • 1 cup
    heavy whipping cream
  • 1/2 cup
  • 1 tbsp
    dried rosemary
  • 1 tsp
    paprika powder
  • 3
    dried juniper berries
  • 1 ⅓ lbs
    celery root
     peeled and cubed
  • 2 tbsp
  • salt and ground black pepper


  1. Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later.

  2. Heat half of the olive oil in a Dutch oven or a large cast-iron skillet with a thick bottom over medium-high heat.

  3. Fry the meat in batches until well seared. Season generously with salt and pepper. When the last batch of meat is golden brown, remove from the pan and put to the side for later.

  4. Add the carrots, onion, and garlic to the pan used for the meat, and add the remaining oil. Fry for a minute or two.

  5. Add the meat back into the pan together with tamari, whipping cream, water, and spices. Bring the stew to a boil.

  6. Put on the lid, lower to medium-low heat and let simmer for 1.5 hours. Stir every once in a while.

  7. Fry the celery root in butter in a separate skillet until golden. Add the celery root to the simmering stew when there are approximately 15-20 minutes of cooking time remaining.

  8. Serve the stew with the paprika butter.


Like most stews, this recipe works well in a slow-cooker. Follow the recipe as written, up until step 6; at that point, put everything in your slow cooker except the celery root and cook on high for 4 hours or low for 6-8 hours. Fry and add the celery root toward the end of the cooking time, as directed in the last step.

Recommended special equipment

Dutch oven