Crock Pot Venison Stew with Bacon and Mushrooms

Nutriscore Rating: 76/100

Warm up your home with the hearty, rustic flavors of Crock Pot Venison Stew with Bacon and Mushrooms. This slow-cooked comfort dish combines tender venison stew meat browned to perfection, smoky bacon, and earthy mushrooms, all simmered together with a medley of wholesome vegetables like carrots, potatoes, and celery. Enveloped in a rich broth infused with red wine, garlic, and aromatic herbs like thyme and rosemary, each spoonful is a symphony of savory depth. Easy to prepare, this crock pot recipe requires minimal effort but delivers big on flavor after a long day of slow cooking. Perfect for cozy dinners, this venison stew pairs beautifully with crusty bread and a sprinkle of fresh parsley for an irresistibly hearty meal.

Recipe Information

• Prep Time: 25 min
• Cook Time: N/A
• Total Time: 25 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 pounds venison stew meat
• 6 slices bacon
• 2 cups mushrooms, sliced
• 1 large yellow onion, diced
• 3 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 cup flour
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional for garnish)

📝 Instructions

10 steps

1. Heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon, crumble it, and set aside. Reserve about 2 tablespoons of the bacon grease in the skillet.

2. While the bacon cooks, place the flour, salt (1 teaspoon), and black pepper in a large mixing bowl. Toss the venison stew meat in the flour mixture until evenly coated.

3. In the same skillet with the reserved bacon grease, sear the floured venison on all sides until browned, about 5-7 minutes. Transfer the browned venison to the crock pot.

4. In the same skillet, add olive oil and sauté the diced onion, mushrooms, and garlic for 3-4 minutes, until softened and fragrant. Transfer these vegetables to the crock pot.

5. Add the carrots, potatoes, and celery to the crock pot, creating an even layer of vegetables.

6. Pour the beef broth and optional red wine into the crock pot, followed by the tomato paste. Stir gently to combine.

7. Sprinkle the dried thyme, rosemary, and the remaining 0.5 teaspoon of salt over the mixture. Add the bay leaf for flavor.

8. Cover the crock pot with the lid and cook on LOW for 8 hours or until the venison and vegetables are tender and infused with the rich flavors of the broth.

9. Before serving, remove the bay leaf and stir in the crumbled bacon. If desired, adjust the seasoning with more salt and pepper to taste.

10. Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal!

Nutrition Facts

1 serving (652.9g)

Calories		550
% Daily Value*
Total Fat		13.1 g	17%
	Saturated Fat	3.3 g	16%
	Polyunsaturated Fat	0.0 g
Cholesterol		177 mg	59%
Sodium		1359 mg	59%
Total Carbohydrate		43.1 g	16%
	Dietary Fiber	5.2 g	19%
	Total Sugars	6.5 g
Protein		56.8 g	114%
Vitamin D		0.3 mcg	1%
Calcium		72 mg	6%
Iron		7.8 mg	44%
Potassium		1552 mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 708 cal (22.8%%)

Protein: 1367 cal (44.1%%)

Carbs: 1028 cal (33.1%%)