Description
This Slow Cooker Venison Stew is a thick and hearty dish perfect for cozy meals. Made with tender venison chunks seared to lock in flavor, then slow-cooked with baby potatoes, carrots, celery, onions, garlic, and a rich blend of herbs, tomatoes, beef stock, red wine, and Worcestershire sauce. The long, slow cooking melds the flavors beautifully, resulting in a comforting stew that is perfect for chilly days.
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
Cooking Fat
- 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
Flavorings and Liquids
- 2 tsp. Herbs de Provence
- 1 (15oz.) 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
Instructions
- Prepare the venison: Mix together the flour, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Pat the venison dry thoroughly with a towel to remove any moisture. Toss venison chunks 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 fat or oil. When hot, sear the venison chunks on all sides until browned. Work in batches if needed to avoid overcrowding, then transfer the seared meat to the bottom of the slow cooker along with the quartered potatoes.
- Add the vegetables and seasonings: Layer the diced carrots, celery, onion, minced garlic, Herbs de Provence, the remaining 1 teaspoon salt, and remaining ½ teaspoon pepper on top of the meat and potatoes.
- Add liquids and tomatoes: Pour in the drained diced tomatoes, beef or venison stock, red wine, and add 5–10 dashes of Worcestershire sauce over the layered ingredients.
- Slow cook the stew: Cover and cook on low for 8–9 hours. This slow cooking method allows the flavors to meld and the meat to become tender and succulent.
- Optional thickening step: About 6 hours into cooking, remove a few spoonfuls of the broth into a separate bowl. Stir in the starch to create a smooth slurry, then pour it back into the stew. Stir well and slightly prop the lid to allow steam to escape as the stew continues to cook.
- Serve and enjoy: Once done, serve the thick, hearty stew with crusty bread for a warming meal perfect for colder days.
Notes
- You can cook the stew on high for 4–5 hours if short on time, but the flavors develop best with the 8–9 hour low slow cook.
- While this recipe uses all purpose flour for coating, gluten-free flour can likely be substituted though it has not been formally tested.
- If preferred, you may omit the flour coating steps and add the starch thickener during cooking for a gluten-free option.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
