Slow Cooker Venison Stew | Thick & Hearty Recipe

Introduction

This slow cooker venison stew is a thick, hearty dish perfect for chilly evenings. Tender venison simmers with fresh vegetables and rich herbs to create a comforting meal that’s full of flavor and easy to prepare.

Ingredients

• 2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – 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 (15 oz.) can diced tomatoes, drained
• 4 cups beef or venison stock
• ½ cup dry red wine (Cabernet or Bordeaux recommended)
• 5-10 dashes Worcestershire sauce
• Optional: 3 Tbsp. corn starch, arrowroot powder, or tapioca starch

Instructions

1. Step 1: Mix the flour, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Pat the venison dry with a towel, then toss the meat in the flour mixture until coated and absorbed.
2. Step 2: Heat oil or fat in a large skillet over medium-high heat. Sear the venison on all sides, working in batches if needed to avoid overcrowding.
3. Step 3: Transfer the seared venison to the slow cooker and add the quartered potatoes.
4. Step 4: Layer the carrots, celery, onion, garlic, Herbs de Provence, remaining 1 teaspoon salt, remaining ½ teaspoon pepper, drained tomatoes, stock, red wine, and Worcestershire sauce on top.
5. Step 5: Set the slow cooker to low and cook for 8-9 hours.
6. Step 6 (Optional): After about 6 hours, mix a few spoonfuls of broth with starch in a separate bowl until dissolved to create a slurry. Stir it into the stew and leave the lid slightly ajar for the remaining cooking time to thicken.
7. Step 7: Serve hot with crusty bread and enjoy a cozy, satisfying meal.

Tips & Variations

• For a richer flavor, use homemade venison or beef stock if possible.
• Substitute red wine with extra stock or a splash of balsamic vinegar if preferred.
• Add mushrooms or pearl onions for additional texture and depth.
• Ensure venison is well dried before coating to achieve a good sear and deeper flavor.
• If you prefer a thicker stew, don’t skip the starch slurry step near the end of cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The stew can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of venison?

Yes, this recipe works well with other red meats like beef, elk, antelope, or moose. Adjust cooking times slightly if needed depending on the meat’s tenderness.

Do I have to use red wine in the stew?

Red wine adds depth and acidity but can be replaced with additional stock or a splash of balsamic vinegar if you prefer to avoid alcohol.

Slow Cooker Venison Stew | Thick & Hearty Recipe

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4.4 from 57 reviews

This Slow Cooker Venison Stew is a thick and hearty dish that combines tender venison with baby potatoes, carrots, celery, and aromatic herbs. Slow-cooked to perfection with a rich blend of red wine, beef stock, and Worcestershire sauce, this comforting stew is perfect for cozy dinners. Ideal for using various red meats, it promises deep flavors and a satisfying meal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 8 to 9 hours
• Total Time: 8 hours 20 minutes to 9 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Coating

• 2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – any red meat)
• ¼ cup all purpose flour
• 2 tsp. salt, divided
• 1 tsp. pepper, divided
• 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

Liquids and Flavorings

• 1 (15 oz.) 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 for Thickening

• 3 Tbsp. corn starch, arrowroot powder, or tapioca starch

Instructions

1. Prepare and Coat the Venison: Mix the flour with 1 teaspoon salt and ½ teaspoon pepper in a medium bowl. Pat the venison dry with a towel to remove excess moisture, then toss the venison chunks in the flour mixture until fully coated.
2. Sear the Venison: Heat a large skillet over medium-high heat and add the high-heat tolerant oil or fat. Once hot, sear the venison pieces on all sides until well-browned. Work in batches if necessary to avoid overcrowding.
3. Transfer to Slow Cooker: Place the seared venison pieces at the bottom of the slow cooker. Add the quartered baby potatoes over the meat.
4. Add Vegetables and Seasonings: Layer the diced carrots, celery, onion, minced garlic, and Herbs de Provence on top. Season with the remaining 1 teaspoon salt and ½ teaspoon pepper. Add the drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce.
5. Cook Slowly: Set the slow cooker on low and cook the stew for 8 to 9 hours, allowing flavors to meld and meat to tenderize thoroughly.
6. Optional Thickening Step: After about 6 hours, remove a few spoonfuls of broth and stir in the starch of your choice to create a slurry. Pour this mixture back into the slow cooker, stir gently, and leave the lid slightly ajar for the remaining cook time to thicken the stew.
7. Serve: Ladle the thick, hearty venison stew into bowls and serve with crusty bread to soak up the delicious sauce. Enjoy a cozy and satisfying meal!

Notes

• Any red meat such as elk, antelope, moose, beef, or bear can be substituted for venison.
• Patting the meat dry before coating helps achieve a good sear and browning.
• Use high smoke point oils like avocado oil or animal fats for best searing results.
• Worcestershire sauce adds a depth of umami flavor; adjust the amount to taste.
• The optional starch slurry helps create a richer, thicker stew but can be omitted if a thinner broth is preferred.
• Slow cooking on low heat ensures tender meat and well-developed flavors.

Keywords: Venison stew, Slow cooker recipes, Hearty stew, Wild game recipe, Comfort food, Red meat stew, Slow cooker venison, Thick stew