Crock Pot Venison Stew with Bacon and Mushrooms
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.
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Recipe Information
Ingredients
- 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
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.
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.
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.
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.
Add the carrots, potatoes, and celery to the crock pot, creating an even layer of vegetables.
Pour the beef broth and optional red wine into the crock pot, followed by the tomato paste. Stir gently to combine.
Sprinkle the dried thyme, rosemary, and the remaining 0.5 teaspoon of salt over the mixture. Add the bay leaf for flavor.
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.
Before serving, remove the bay leaf and stir in the crumbled bacon. If desired, adjust the seasoning with more salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal!
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 8778 mg | 382% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 32.9 g | ||
| Protein | 337.9 g | 676% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 455 mg | 35% | |
| Iron | 47.7 mg | 265% | |
| Potassium | 9242 mg | 197% | |
*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.
