Slow Cooker Venison Stew (Print-Friendly Version)
Venison slow cooked with potatoes, carrots, and herbs for a savory, comforting one-pot meal.
# Ingredients List:
→ Stew Base
01 -
900 g venison stew meat, cut into cubes (elk, antelope, moose, beef, or bear may also be used)
02 -
60 ml high heat tolerant oil or rendered fat (avocado oil, clarified butter, duck, deer or beef fat)
→ Coating Mixture
03 -
32 g all purpose flour
04 -
2 teaspoons salt, divided
05 -
1 teaspoon black pepper, divided
→ Vegetables
06 -
450 g baby or gold potatoes, quartered
07 -
3-4 large carrots, diced
08 -
3 celery stalks, diced
09 -
1 medium onion, diced
10 -
4-5 garlic cloves, minced
→ Seasoning & Broth
11 -
2 teaspoons Herbs de Provence
12 -
425 g canned diced tomatoes, drained
13 -
950 ml beef or venison stock
14 -
120 ml dry red wine
15 -
5-10 dashes Worcestershire sauce
→ Thickening Agent (Optional)
16 -
3 tablespoons corn starch, arrowroot powder, or tapioca starch
# How to Make It:
01 -
Combine all purpose flour, 1 teaspoon salt, and 0.5 teaspoon black pepper in a medium mixing bowl.
02 -
Pat venison cubes thoroughly dry with paper towels. Toss meat in the flour mixture until evenly coated and flour is absorbed.
03 -
Heat oil or fat in a large skillet over medium-high heat. Working in batches to avoid overcrowding, brown the venison on all sides until a golden crust forms. Transfer seared meat to the bottom of the slow cooker.
04 -
Layer quartered potatoes over the browned venison in the slow cooker.
05 -
Top with diced carrots, celery, onion, and minced garlic. Sprinkle Herbs de Provence, the remaining 1 teaspoon salt, and 0.5 teaspoon black pepper. Add drained diced tomatoes.
06 -
Pour in beef or venison stock, followed by red wine and Worcestershire sauce.
07 -
Cover and cook on low for 8–9 hours or until meat is tender and vegetables are cooked through.
08 -
If a thicker consistency is desired, after 6 hours of cooking remove a few ladles of hot broth to a bowl. Dissolve starch in the broth, whisking into a smooth slurry. Return slurry to the cooker, stir well, and continue cooking covered for the remaining time.
09 -
Ladle stew into bowls and serve hot, ideally with crusty bread.
# Extra Tips:
01 -
Slow cooking for 8–9 hours on low yields superior flavor and exceptionally tender meat compared to a shorter, high-heat cook.
02 -
Wines such as Cabernet Sauvignon or Bordeaux add depth, but can be omitted and replaced with red wine vinegar if preferred.
03 -
Herbs de Provence is strongly recommended to enhance the stew's aromatic complexity.
04 -
This preparation is adaptable with other red meats.