Description

This Slow Cooker Venison Stew is a thick and hearty dish perfect for cozy meals. Featuring tender, seared venison chunks simmered with baby gold potatoes, carrots, celery, onion, garlic, and a blend of Herbs de Provence, this stew is enriched with red wine and Worcestershire sauce for deep, savory flavors. Slow-cooked to perfection, it yields a comforting, flavorful meal ideal for chilly days.

Ingredients

Scale

Meat and Coating

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

Cooking Fat

1–2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter)

Vegetables

1 lb. baby gold potatoes, quartered
3–4 large carrots, diced
3 celery stalks, diced
1 onion, diced
4–5 garlic cloves, minced

Seasoning and Liquids

2 tsp. Herbs de Provence
1 (15oz.) 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 Thickener

3 Tbsp. corn starch, arrowroot powder or tapioca starch

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Instructions

Prepare the Venison: In a medium bowl, mix together the flour, 1 teaspoon of salt, and ½ teaspoon of pepper. Pat the venison dry with a towel to remove any moisture, then toss the venison chunks in the flour mixture to evenly coat and allow the flour to absorb.
Sear the Meat: Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison pieces on all sides until browned. Work in batches to prevent overcrowding and ensure a good sear. This step helps lock in flavor and texture.
Layer Ingredients in Slow Cooker: Transfer the seared meat to the bottom of the slow cooker. Add the quartered potatoes over the meat. Then layer the diced carrots, celery, onion, garlic, Herbs de Provence, the remaining 1 teaspoon salt, remaining ½ teaspoon pepper, drained diced tomatoes, beef or venison stock, red wine, and Worcestershire sauce on top.
Slow Cook the Stew: Set the slow cooker to low and cook the stew for 8–9 hours. This long, slow cooking tenderizes the venison and melds all the flavors beautifully.
Optional Thickening: After about 6 hours of cooking, to thicken the stew, remove a few spoonfuls of broth and place into a separate bowl. Stir in the starch of choice until dissolved, creating a slurry. Pour the slurry back into the stew, stir well, and leave the lid slightly ajar for the remaining cooking time to allow thickening.
Serving: Once done, serve the venison stew hot with crusty bread for a comforting meal perfect for cozy moments.

Notes

You can cook this stew on high for 4–5 hours, but cooking low and slow for 8–9 hours yields more tender meat and better melded flavors.
This recipe has not been tested with gluten-free flour, but it is likely compatible. You may also omit the flour coating steps and instead use the optional starch thickener during cooking.
Adjust Worcestershire sauce quantity to taste for desired umami depth.
If using alternative venison substitutes like beef or elk, cooking times and tenderness may vary slightly.

Nutrition

Serving Size: 1 cup (approx. 250g)
Calories: 320 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 90 mg