Slow Cooker Venison Stew | Thick & Hearty Recipe
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.
- 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
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
- 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.
- 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.
- Transfer to Slow Cooker: Place the seared venison pieces at the bottom of the slow cooker. Add the quartered baby potatoes over the meat.
- 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.
- 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.
- 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.
- 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
