Description
This Slow Cooker Venison Stew is a thick, hearty, and healthy dish perfect for cozy evenings. Made with tender venison stew meat, a medley of fresh vegetables, and a rich, flavorful broth slowly simmered in a crockpot, this recipe offers a comforting and nourishing meal with deep, rustic flavors.
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
Fats and Oils
- 1-2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter)
Vegetables
- 1 lb. baby gold potatoes, quartered
- 3-4 large carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4-5 garlic cloves, minced
Herbs and Seasonings
- 2 tsp. Herbs de Provence
- 5-10 dashes Worcestershire sauce
Liquids
- 1 (15oz.) can diced tomatoes, drained
- 4 cups beef or venison stock
- ½ cup dry red wine (such as Cabernet or Bordeaux)
Optional Thickener
- 3 Tbsp. cornstarch, arrowroot powder, or tapioca starch
Instructions
- Prepare the Meat: In a medium bowl, mix the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pat the venison dry with a towel to remove any moisture, then toss the venison chunks in the flour mixture until fully coated and the flour is absorbed.
- Sear the Meat: Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison pieces on all sides until browned, working in batches if necessary to avoid overcrowding. This process locks in flavor and enhances texture.
- Assemble in Slow Cooker: Transfer the seared venison to the bottom of the slow cooker. Add the quartered potatoes on top.
- Add Vegetables and Seasonings: Layer in the diced carrots, celery, onion, minced garlic, Herbs de Provence, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the drained diced tomatoes as well.
- Add Liquids: Pour in the beef or venison stock, red wine, and Worcestershire sauce, spreading evenly over the ingredients.
- Cook the Stew: Cover and set your slow cooker to low heat. Cook for 8 to 9 hours, allowing the flavors to meld and the meat to become tender.
- Optional Thickening: After about 6 hours, if you prefer a thicker stew, remove a few spoonfuls of the broth into a bowl. Stir in your chosen starch (cornstarch, arrowroot, or tapioca) to create a slurry, then pour it back into the stew. Stir gently and set the lid slightly ajar for the remaining cook time to thicken without steaming excessively.
- Serve: Once done, serve your hearty venison stew hot alongside crusty bread for a satisfying, cozy meal.
Notes
- This stew is wonderfully adaptable with any type of red meat such as elk, antelope, moose, beef, or bear.
- Make sure to dry the meat thoroughly before coating to ensure proper searing and flavor development.
- The optional thickener helps achieve a luscious stew consistency but can be omitted if you prefer a brothier texture.
- Using a dry red wine like Cabernet or Bordeaux adds depth; however, it can be substituted with extra stock if preferred.
- Serving with crusty bread helps soak up the rich broth and complements the stew beautifully.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 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
