Venison White Bean Stew

Venison White Bean Stew



  • 1 lb cubed venison
  • 1 cup flour
  • Salt & pepper
  • 3 tablespoons olive oil; divided
  • 3 tablespoons butter; divided
  • 1 small shallot; chopped fine
  • 1 small red (or yellow) bell pepper; diced small
  • 2 carrots; sliced thin into circles
  • 2 cloves garlic; minced
  • 1/3 cup white wine
  • 3 cups vegetable broth
  • 2 tablespoons freshly chopped parsley
  • 1 (14.5 oz) can Glory Foods Seasoned Great Northern Beans;
  •    drained but not rinsed
  • 1 (15 oz) can Glory Foods Seasoned Honey Carrots; drained
  • 2-3 sprigs fresh thyme
  • 2  fresh sage leaves
  • 1 tablespoon fresh lemon juice
  • Crunchy French bread for serving


  1. Heat oven to 325 degrees F.
  2. Cover meat cubes in flour then sprinkle with salt & pepper.
  3. Heat 2 tablespoons oil and butter in a medium sized Dutch oven.
  4. When butter is sizzling add venison cubes and brown on all sides. Tip out onto a plate and set aside.
  5. Add remaining oil and butter to pot. Stir in shallot, bell pepper and garlic. Sauté on very low heat for 5 minutes. Add wine and continue to cook on low for 5 minutes more. 
  6. Stir in vegetable broth, fresh herbs and the venison.
  7. Cover and bake in oven for 40 minutes; stirring once.
  8. After 30 minutes stir in the beans, carrots and fresh herbs; bake for 20 minutes more.
  9. Remove from oven and stir in lemon juice.
  10. Serve with crunchy French bread or rolls, if desired.


4 servings

Prep/ cook time: 1 hour; 10 minutes

Made With

Venison White Bean Stew
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