Description
This Slow Cooker Venison Stew is a thick, hearty, and flavorful meal perfect for cozy dinners. Featuring tender venison slow-cooked with potatoes, carrots, celery, and aromatic Herbs de Provence in a rich broth enhanced by red wine and Worcestershire sauce, this stew is ideal for those who enjoy robust game meat dishes with comforting textures.
Ingredients
Scale
Main Ingredients
- 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)
- 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 (15oz.) can diced tomatoes, drained
- 4 cups beef or venison stock
- ½ cup red wine (dry red like a Cabernet or Bordeaux)
- 5–10 dashes Worcestershire sauce
Optional Thickening Agent
- 3 Tbsp. corn starch, arrowroot powder or tapioca starch
Instructions
- Prepare the Venison: In a medium bowl, mix the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Pat the venison dry with a towel to remove moisture. Toss the venison chunks 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. Once hot, sear the venison chunks on all sides until browned, working in batches if necessary to avoid overcrowding. This step locks in flavor.
- Assemble in Slow Cooker: Transfer the seared venison to the bottom of your slow cooker. Add the quartered potatoes on top. Layer the diced carrots, celery, onion, minced garlic, Herbs de Provence, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce in order over the meat and potatoes.
- Slow Cook: Cover the slow cooker and cook on low for 8 to 9 hours. This long cooking time allows flavors to meld beautifully and tenderizes the meat to perfection.
- Optional Thickening: About 6 hours into cooking, take a few spoonfuls of broth from the stew and place them in a separate bowl. Stir in your choice of starch (corn starch, arrowroot, or tapioca) until fully dissolved to create a slurry. Pour the slurry back into the stew, stir well, and leave the slow cooker lid slightly ajar to continue cooking for the remaining time to achieve a thicker stew consistency.
- Serve: Once done, serve the venison stew hot, ideally with crusty bread for dipping, and enjoy a comforting and filling meal.
Notes
- You can cook the stew on high for 4-5 hours, but cooking on low for 8-9 hours yields better flavor and tenderness.
- This recipe has not been tested with gluten-free flour; however, it is likely to work fine. Alternatively, you may skip coating the meat in flour and instead use the suggested starch at the thickening step.
- Feel free to substitute venison with other red meats such as elk, antelope, moose, beef, or even bear.
- For a richer flavor, consider using game fat or clarified butter for searing.
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
