Description
This Slow Cooker Venison Stew is a thick, hearty, and healthy dish perfect for cozy meals. It features tender chunks of venison simmered slowly with potatoes, carrots, celery, and a rich blend of herbs and spices, creating a flavorful and comforting stew that’s ideal for cold 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
- 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
- 1 (15 oz.) can diced tomatoes, drained
Liquids and Seasonings
- 4 cups beef or venison stock
- ½ cup red wine (dry red like Cabernet or Bordeaux)
- 5-10 dashes Worcestershire sauce
Optional Thickener
- 3 Tbsp. corn starch, arrowroot powder or tapioca starch
Instructions
- Prepare the meat coating: In a medium bowl, mix together the flour, 1 teaspoon of salt, and 1/2 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 meat: Heat a large skillet over medium-high heat and add the oil or fat. When hot, sear the venison pieces on all sides to develop a brown crust. Work in batches if necessary to avoid overcrowding the pan. This step locks in flavor and texture.
- Layer ingredients in slow cooker: Transfer the seared meat to the bottom of the slow cooker. Add the quartered potatoes over the meat, then layer the diced carrots, celery, onion, minced garlic, Herbs de Provence, the remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Pour in the drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce on top.
- Cook low and slow: Cover and set your slow cooker to low heat. Let the stew cook gently for 8 to 9 hours, allowing the flavors to meld and the meat to become tender.
- Optional thickening step: About 6 hours into cooking, remove a few spoonfuls of broth and place in a bowl. Stir in your chosen starch (cornstarch, arrowroot powder, or tapioca starch) to create a slurry, making sure the starch is fully dissolved. Pour the slurry back into the stew and stir well. Leave the lid slightly ajar for the remainder of cooking to help thicken the stew.
- Serve and enjoy: Once done, serve the venison stew hot with crusty bread for soaking up the rich broth, perfect for a cozy meal.
Notes
- This stew is great made with any red meat, so feel free to substitute venison with elk, moose, or even beef.
- Drying the meat before coating with flour helps achieve a good sear for better flavor development.
- Using a slow cooker allows the stew to become wonderfully tender and deeply flavorful with minimal hands-on time.
- The optional thickening step results in a richer, heartier broth but can be skipped for a lighter stew.
- Serve with crusty bread or over mashed potatoes for a filling meal.
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
