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

Scale

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)

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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