crock pot venison stew recipe

Written ByJenny Smyth Posted on
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The Best crock pot venison stew recipe

I’m so excited to share this crock pot venison stew recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

There’s something about the slow-cooked flavors that just can’t be beat. The venison is tender and falls apart easily, and the rich broth is packed with flavor.

I love serving this recipe on chilly fall and winter nights, or even on special occasions like holidays or game day parties. It’s also a great way to get in some lean protein and veggies, making it a healthy addition to our meal rotation.

My kids love helping me prepare the ingredients, and they’re always eager to taste-test the finished product. It’s become a staple in our household, and I’m sure it will become one in yours too!

One of the best things about this recipe is how easy it is to make – just throw all the ingredients into the crock pot and let it do the work for you. No fuss, no muss, just delicious results every time.

Crock Pot Venison Stew

4.6 from 695 votes

A hearty and tender venison stew made in the slow cooker with root vegetables and a rich savory broth. Perfect for a comforting meal with minimal hands-on effort.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

2 lbs venison stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional, or additional broth)
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
4 carrots, peeled and sliced into 1/2-inch rounds
3 celery stalks, sliced into 1/2-inch pieces
1 lb potatoes, peeled and cubed into 1-inch pieces
1 cup frozen peas

👨‍🍳Directions

1In a large bowl, combine the flour, salt, and black pepper.
2Add the venison cubes and toss until evenly coated.
3Shake off any excess flour and set the meat aside.
4Heat the olive oil in a large skillet over medium-high heat until shimmering.
5Working in batches, add the venison cubes in a single layer and sear for 3 to 4 minutes per side until deeply browned.
6Transfer the browned meat to the slow cooker.
7Reduce the heat to medium and add the chopped onion to the skillet.
8Cook for 4 to 5 minutes until softened and translucent, stirring occasionally.
9Add the minced garlic and cook for 1 minute until fragrant.
10Pour about 1/2 cup of the beef broth into the skillet and scrape up any browned bits from the bottom with a wooden spoon.
11Pour this mixture into the slow cooker with the venison.
12Add the remaining beef broth, red wine (if using), tomato paste, bay leaves, thyme, and rosemary to the slow cooker.
13Stir gently to combine all ingredients.
14Add the carrots, celery, and potatoes to the slow cooker.
15Stir to distribute the vegetables evenly.
16Cover and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours, until the venison is fork-tender and the vegetables are soft.
17About 15 minutes before serving, stir in the frozen peas.
18Cover and cook for an additional 10 to 15 minutes until the peas are heated through.
19Remove the bay leaves before serving.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking. Venison is very lean, so avoid overcooking to prevent dryness. This stew pairs well with crusty bread or over egg noodles.

Watch Video Of How Crock Pot Venison Stew Works

This crock pot venison stew recipe has become a staple in our household, and I’m sure it will be one in yours too!

It’s perfect for busy weeknights when you need a quick and easy meal solution that still packs plenty of nutrients and flavor.

Plus, with its long shelf life due to being stored properly after cooking makes meal prep super convenient especially when planning ahead.

❓ Frequently Asked Questions About Crock Pot Venison Stew

Q: What type of venison should I use for this recipe?

A: You can use either ground venison or sliced venison steaks for this recipe. If using ground venison, make sure to brown it in a skillet before adding it to the crock pot to prevent any excess fat from being released during cooking. If using sliced steaks, you can simply add them to the crock pot without browning them first.

Q: Can I substitute beef or pork for the venison?

A: While you can substitute other types of meat for the venison, keep in mind that the flavor and texture will be slightly different. Beef will result in a heartier stew with a more robust flavor, while pork will add a richer flavor profile.

Q: How do I store leftover stew?

A: To store leftover stew, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe in advance by preparing all the ingredients up to 24 hours ahead of time and storing them in separate containers in the refrigerator until ready to cook.

Q: What sides pair well with this stew?

A: This stew is hearty enough that it can stand on its own as a main course, but if you want some additional options consider serving crusty bread or over mashed potatoes.

Q: Can I serve this stew over rice or noodles?

A: While you can serve this stew over rice or noodles if desired, keep in mind that it’s best served with crusty bread or as-is without any additional starches.

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