If you’re craving something cozy, comforting, and packed with rich flavor, you’re going to love this Slow Cooker Venison Stew | Thick & Hearty Recipe. I absolutely love how tender the venison turns out after slow cooking, and the thick, savory broth is just perfect for chilly nights when you want a warm hug on a plate. Whether you’re a seasoned venison fan or trying this game meat for the first time, this recipe will become your slow cooker sweetheart in no time.
Why You’ll Love This Recipe
- Hearty and Thick: This stew simmers low and slow, giving you a luscious broth that clings to every tender bite of venison.
- Simple Ingredients: No fancy stuff required — just honest, wholesome ingredients you can find easily.
- Hands-Off Cooking: Pop it in the slow cooker and forget about it until dinnertime — perfect for busy days.
- Versatile Meat Choices: While venison shines here, you can swap in elk, beef, or even moose — whatever game or red meat you have on hand.
Ingredients You’ll Need
I’ve found that the magic of this Slow Cooker Venison Stew | Thick & Hearty Recipe really comes from balancing the bold venison with hearty root veggies and a comforting broth enriched by a splash of red wine. These ingredients marry beautifully to bring out layers of flavor you won’t want to miss.
- Venison stew meat: Using nice, firm chunks helps ensure the meat stays juicy and tender after slow cooking.
- All-purpose flour: This is your secret weapon for coating the meat, helping to build that irresistible thick stew texture.
- Salt and pepper: Simple seasonings that bring out the natural flavors of the meat and veggies.
- High-heat oil or fat: I love using duck fat or clarified butter here for extra richness, but avocado oil works well too.
- Baby gold potatoes: Their creamy texture holds up beautifully without getting mushy.
- Carrots: Sweetness and a pop of color help balance the earthy venison flavor.
- Celery: Adds subtle freshness and crunch that soften perfectly during cooking.
- Onion: A classic aromatic backbone that deepens the stew’s flavor.
- Garlic cloves: Because what stew is complete without garlic?
- Herbs de Provence: A fragrant seasoning mix that brings a wonderful herbal note without overpowering the meat.
- Diced tomatoes (canned): Drained to avoid watering down the stew but adding a gentle acidity and texture.
- Beef or venison stock: The rich, savory liquid that ties everything together.
- Dry red wine: I like something robust like Cabernet or Bordeaux for depth and a subtle tang.
- Worcestershire sauce: Adds a meaty, umami punch that beefs up the stew’s flavor complexity.
- Corn starch (optional): For thickening the stew perfectly without clumps.
Variations
I’m a big fan of tweaking this Slow Cooker Venison Stew | Thick & Hearty Recipe depending on what I have on hand or the season. Feel free to make it your own — I promise it only gets better with your personal touch.
- Add mushrooms: I sometimes toss in cremini or portobello mushrooms for earthiness and a chewy texture that deepens the stew.
- Swap the meat: Once, I tried elk instead of venison and it turned out just as tender and flavorful — really any red meat you love will work.
- Vegetarian twist: For a meatless option, use hearty root veggies plus mushrooms and lentils, then swap with vegetable stock and skip the Worcestershire sauce or use a vegan version.
- Spice it up: Adding a pinch of smoked paprika or cayenne gave my stew a delightful warmth that my family couldn’t get enough of.
How to Make Slow Cooker Venison Stew | Thick & Hearty Recipe
Step 1: Prep and coat the venison for flavor and texture
First things first: pat your venison chunks dry with a paper towel. This step is key — it helps the flour stick to the meat and ensures a beautiful sear. Toss the meat in a mix of flour, salt, and pepper, coating every piece evenly. I like this because it builds a natural thickener for the stew as it cooks, giving you that rich, homey broth without a fuss.
Step 2: Sear for that golden crust
Heat your oil or fat in a large skillet over medium-high heat — duck fat works wonders here. When it’s shimmering, add the venison and sear on all sides until you get a nice brown crust. Don’t overcrowd the pan; sear in batches if you need to. This caramelization adds layers of deep flavor you just can’t get otherwise.
Step 3: Assemble your slow cooker masterpiece
Place the seared venison at the bottom of your slow cooker, then layer the potatoes, carrots, celery, onion, garlic, and Herbs de Provence on top. Sprinkle the remaining salt and pepper, then add the drained diced tomatoes, stock, red wine, and a generous splash of Worcestershire. I like to give it a gentle stir just to combine everything — but there’s no need to mix fully. Set it to low for 8 to 9 hours and get ready for some serious comfort food magic.
Step 4: Optional thickening for that perfect stew texture
About six hours in, if you like a thicker stew like I do, scoop a few spoonfuls of the broth into a small bowl and whisk in your choice of cornstarch, arrowroot, or tapioca starch until smooth. Pour that slurry back into the slow cooker, stir well, and leave the lid slightly ajar for the remaining cooking time. Trust me, this trick takes the stew from tasty to downright irresistible.
Step 5: Serve up and savor
When the stew’s done, ladle it into bowls and grab the crustiest bread you have—perfect for soaking up every last bit of that thick, hearty broth. This meal is pure cozy comfort and ideal for snowy evenings or anytime you want to treat yourself and your family to something special.
Pro Tips for Making Slow Cooker Venison Stew | Thick & Hearty Recipe
- Dry Your Meat Thoroughly: I learned the hard way that wet meat won’t brown well — so pat it dry before flouring.
- Sear in Batches: Overcrowding your pan causes steaming, not browning — keep space around the meat pieces.
- Use Quality Stock and Wine: These liquid ingredients really elevate the stew’s richness — don’t skimp here!
- Thicken Late in Cooking: Introducing starch too early can break down and get gummy — add it near the end for the best consistency.
How to Serve Slow Cooker Venison Stew | Thick & Hearty Recipe
Garnishes
I like to top this venison stew with a sprinkle of fresh parsley or thyme right before serving — the green pop of color and fresh flavor brighten things up beautifully. Sometimes I add a dollop of sour cream or crème fraîche for a silky contrast that my family really enjoys.
Side Dishes
To keep with the cozy, rustic vibe, I often serve this stew alongside thick slices of crusty rustic bread or buttered egg noodles. Mashed potatoes or even creamy polenta make fantastic pairings if you want to soak up every drop of that luscious broth.
Creative Ways to Present
For holiday gatherings or dinner parties, I love serving the stew in individual mini Dutch ovens or oven-safe ramekins — it feels festive and extra comforting. Adding a rustic bread bowl is another fun way to wow your guests while keeping things hearty and homey.
Make Ahead and Storage
Storing Leftovers
After eating my fill, I store leftover stew in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day as the flavors have more time to meld, so leftovers are a total win here.
Freezing
I’ve frozen this stew successfully too — just cool it completely, then portion into freezer-safe containers or bags. It keeps well for up to 3 months and is perfect for a ready-made meal on busy days.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently over low heat on the stovetop, stirring occasionally. I’ve found reheating low and slow helps maintain the tender texture and keeps the broth nice and thick.
FAQs
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Can I use other types of meat instead of venison for this stew?
Absolutely! While venison is traditional and offers a wonderful gamey flavor, you can substitute elk, beef, antelope, or moose with great results. The cooking times remain the same, but make sure to adjust seasoning to your taste.
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How do I make sure the venison stays tender?
The key is low and slow cooking, preferably on the low setting of your slow cooker for about 8-9 hours. Also, giving the venison a good sear before slow cooking helps lock in moisture and adds flavor, so don’t skip that step.
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What can I substitute for red wine if I don’t want to use alcohol?
You can substitute red wine with extra beef or venison stock and add a tablespoon of balsamic vinegar or grape juice for a similar depth and slight acidity. This keeps the stew flavorful without the alcohol content.
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Should I add starch to thicken the stew?
Adding starch like cornstarch or arrowroot is optional but recommended if you prefer a thicker stew. Adding it later in the cooking process lets you control the texture without over-thickening or clumping.
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Can I prepare this stew in advance?
Yes! You can prep all the ingredients ahead of time and refrigerate or freeze before cooking. Simply thaw (if frozen) and cook in the slow cooker as directed for an easy, make-ahead meal.
Final Thoughts
This Slow Cooker Venison Stew | Thick & Hearty Recipe is one of those dishes that feels like a warm welcome on a cold day. I’ve made it countless times, and each time it brings the family together around the table with satisfied smiles and second helpings. I truly recommend giving it a try — once you taste that tender venison and rich, thick broth, you’ll understand why it’s become one of my all-time favorites. Cozy up and enjoy every spoonful!
Print
Slow Cooker Venison Stew | Thick & Hearty Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Venison Stew is a thick, hearty, and healthy dish perfect for cozy meals. Made with tender chunks of venison, a mix of fresh vegetables, and a rich, flavorful broth, this stew slowly simmers to perfection in a crockpot, delivering deep flavors and a comforting texture. Ideal for fall and winter dinners, it combines red meat with potatoes, carrots, and aromatic herbs for a satisfying and wholesome experience.
Ingredients
Meat and Coating
- 2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat)
- ¼ cup all-purpose flour
- 2 tsp. salt, divided
- 1 tsp. pepper, divided
- 1-2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter)
Vegetables and Herbs
- 1 lb. baby gold potatoes, quartered
- 3-4 large carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4-5 garlic cloves, minced
- 2 tsp. Herbs de Provence
Liquids and Seasonings
- 1 (15 oz.) can diced tomatoes, drained
- 4 cups beef or venison stock
- ½ cup dry red wine (such as Cabernet or Bordeaux)
- 5-10 dashes Worcestershire sauce
Optional Thickener
- 3 Tbsp. corn starch, arrowroot powder, or tapioca starch (optional, for thickening)
Instructions
- Prepare the Venison: In a medium bowl, mix together the flour, 1 teaspoon of salt, and ½ teaspoon of pepper. Pat the venison chunks very dry with a towel to remove any moisture, then toss them in the flour mixture until evenly coated and the flour is absorbed.
- Sear the Venison: Heat a large skillet over medium-high heat and add the chosen oil or fat. Once hot, sear the venison pieces on all sides until they develop a deep brown crust to lock in flavor. Work in batches if necessary to avoid overcrowding the pan.
- Assemble in Slow Cooker: Transfer the seared venison to the bottom of your slow cooker. Add the quartered potatoes on top of the meat, then layer in the diced carrots, celery, onion, minced garlic, Herbs de Provence, remaining salt and pepper, drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce.
- Cook Low and Slow: Cover and set the slow cooker to low heat. Allow the stew to cook for 8 to 9 hours, which will tenderize the meat and deepen the flavors.
- Optional Thickening: After about 6 hours of cooking, if you prefer a thicker stew, remove a few spoonfuls of broth and mix with your choice of starch (corn starch, arrowroot, or tapioca) to create a slurry. Stir this slurry back into the stew and leave the lid slightly ajar for the remaining cooking time to allow thickening.
- Serve and Enjoy: Once the cooking time is complete and the stew is thick and hearty, serve it hot alongside crusty bread for the perfect cozy meal.
Notes
- This recipe is highly versatile and allows for substitutions of various red meats such as elk, antelope, moose, or beef.
- Ensure the venison is patted very dry before dredging in flour for optimal searing results.
- The slow cooker time ensures tender, flavorful meat that melts in your mouth.
- Using dry red wine and Worcestershire sauce adds complexity and richness to the stew’s broth.
- Optional starch thickening helps achieve a stew consistency if preferred.
- Serve with crusty bread or over mashed potatoes for a filling meal.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 189
- Sugar: 5.7 g
- Sodium: 1098.9 mg
- Fat: 2.9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3.9 g
- Protein: 10.6 g
- Cholesterol: 19.9 mg
