Go Back
+ servings
Created by: Lynette Rice

Slow Cooker Venison Stew


Course Venison Recipes
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Servings 8 -10
8 -10
Slow cooker venison stew made with tender cuts of venison steak, fresh vegetables and herbs in a rich and flavorful red wine broth.  This easy venison recipe is the perfect comfort food for dinner.

Ingredients
  

  • 2 lb. venison bone-in steak
  • 1/4 cup all-purpose flour
  • 1 1/4 teaspoon salt divided
  • 1/2 teaspoon cracked black pepper
  • 4 Tablespoons butter divided
  • 1 cup mushrooms chopped
  • 1 cup white and green onion chopped
  • 4 garlic cloves minced
  • 1 cup dry red wine
  • 2 cups golden potatoes chopped
  • 1 cup carrot chopped
  • 1 cup celery chopped
  • 6 oz. tomato paste
  • 2 cups beef stock
  • 1 cup water
  • 1 sprig fresh rosemary
  • 1/4 cup fresh parsley chopped

Instructions

  • Chop the venison into 1-inch chunks and stir them into a bowl with the flour, 1 tsp. of salt, and cracked black pepper.
  • In a stockpot or cast-iron pan, melt 3 Tablespoons of butter using medium-high heat and brown the cuts of steak on both sides until they are seared, and you have bits of browned meat on the bottom of the pan (2 minutes on each side).
  • Place the browned meat into your slow cooker and melt the remaining 1 Tablespoon of butter into the stockpot.  Sauté the onions, mushrooms, and garlic for a few minutes while stirring occasionally.  Then add them to your slow cooker as well.
  • With the heat still on, pour one cup of dry red wine into the stockpot and whisk quickly to gather up any browned bits. Allow the wine to reduce for a few minutes on medium heat.
  • Add the carrots, potatoes and celery to the slow cooker along with the herbs, tomato paste, stock, water, remaining ¼ tsp. salt, and reduced red wine.
  • Give it all a stir and set the slow cooker for 8 hours on LOW heat. Serve hot. Top with additional parsley if wanted.

Notes

Oven Cooking: This stew can also be cooked in the oven. Set the oven temperature to 225 degrees and using a covered stockpot, cook the stew for 8 hours.
Expert Tip: Don't skip the step of deglazing the pan with red wine after browning the venison. This step lifts the brown bits from the bottom of the pan, incorporating them into the stew and adding a rich, hearty flavor that makes this venison stew recipe truly special.
Refrigerate: After enjoying a hearty meal with this venison stew recipe, you can store the leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Freeze: Store any cooled leftovers in an airtight container in the freezer for up to one month.  Let thaw in the refrigerator.
Reheat Instructions: To reheat your crockpot venison stew, simply transfer it to a pot or skillet and warm it over medium heat until it's hot. Be sure to stir it occasionally to prevent the stew from sticking to the bottom of the pan.
 

Nutrition

Serving: 1cup | Calories: 315kcal | Carbohydrates: 23g | Protein: 31g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 782mg | Potassium: 1118mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3517IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 6mg

Did you create this?

Share it on Instagram and follow us on Pinterest for more Cleverly Simple recipes.

Short on time but love dessert?

Four simple MAKE AHEAD dessert recipes in your inbox.