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Slow Cooker Venison Stew

Slow Cooker Venison Stew

Slow Cooker Venison Stew is a hearty, comforting meal perfect for busy weeknights, transforming tough cuts of game meat into tender, flavorful perfection. This recipe is your go-to for a delicious and fuss-free way to enjoy the rich taste of venison.
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Prep Time 20 minutes
Cook Time 6 minutes
Prep Time 20 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Stew
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds venison stew meat trimmed of excess fat and cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 2 tablespoons olive oil or other cooking oil
  • 1 large yellow onion chopped
  • 3 carrots peeled and cut into 1-inch pieces
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 4 cups beef broth or venison broth if available
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot, optional for deeper flavor
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1.5 pounds Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Large skillet or Dutch oven
  • Wooden spoon

Method
 

  1. In a medium bowl, toss the cubed venison with flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. The flour will help to thicken the stew as it cooks and also creates a nice crust on the venison when seared.
    2 pounds venison stew meat, 2 tablespoons all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured venison in batches, ensuring not to overcrowd the pan. Sear on all sides until nicely browned. This step adds a significant depth of flavor to the stew. Transfer the seared venison to your slow cooker insert.
    2 tablespoons olive oil or other cooking oil, 2 pounds venison stew meat
  3. In the same skillet (no need to clean it), add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables have softened slightly, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
    1 large yellow onion, 3 carrots, 3 stalks celery, 4 cloves garlic
  4. If you are using red wine, pour it into the skillet with the sautéed vegetables. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits; this is where all the flavor is! Let the wine simmer and reduce by about half, about 2-3 minutes.
    1 cup dry red wine
  5. Pour the sautéed vegetables (and wine mixture, if used) into the slow cooker with the venison. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir to combine.
    1 large yellow onion, 1 cup dry red wine, 4 cups beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  6. Add the cubed potatoes to the slow cooker. Ensure they are mostly submerged in the liquid.
    1.5 pounds Yukon Gold potatoes
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the venison is fork-tender and the vegetables are cooked through.
  8. Once the stew is cooked, remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed. The flavors will have melded beautifully, but a final adjustment ensures perfection.
    1 teaspoon salt, 1/2 teaspoon black pepper
  9. Ladle the hot Slow Cooker Venison Stew into bowls. Garnish with fresh chopped parsley, if desired. This stew is delicious served on its own or with crusty bread for dipping.
    1/4 cup fresh parsley

Notes

Properly stored in the refrigerator, it will stay fresh and delicious for 3-4 days. Frozen stew can be kept for up to 2-3 months.