Delicious and Easy Venison Stew in the Crock Pot
Warm, hearty, and irresistibly flavorful, this Delicious and Easy Venison Stew in the Crock Pot is the ultimate comfort food for busy days. Made with tender, slow-cooked venison stew meat, savory root vegetables, and a rich, herb-infused broth, this recipe is as wholesome as it is simple. With just 20 minutes of prep time, the crock pot takes over, creating melt-in-your-mouth venison and perfectly cooked potatoes, carrots, and celery over 8 hours. A quick sear of the venison and a touch of Worcestershire sauce elevate the stew’s depth of flavor, while fresh parsley adds a bright finish. Perfect for fall and winter, this one-pot meal is a must-try for hunters and anyone craving a cozy, satisfying dish. Tag it under "easy crock pot recipes," "venison stew," and "hearty comfort food," and enjoy a delicious dinner with minimal effort.
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Recipe Information
Ingredients
- 2 pounds Venison stew meat
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, sliced into rounds
- 2 stalks Celery stalks, diced
- 3 medium Potatoes, diced
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 2 leaves Bay leaves
- 1 teaspoon Thyme, dried
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Season the venison stew meat with salt and black pepper.
Place the all-purpose flour in a large bowl, add the seasoned venison, and toss to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the floured venison in batches and sear until browned on all sides. Transfer the meat to the crock pot.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Transfer the mixture to the crock pot.
Add the carrots, celery, and potatoes to the crock pot, layering them over the venison.
In a mixing bowl, combine the beef broth, tomato paste, and Worcestershire sauce. Whisk until smooth, then pour the mixture over the ingredients in the crock pot.
Add the bay leaves and dried thyme to the crock pot.
Cover the crock pot with the lid and cook on low for 8 hours or high for 4-5 hours, until the venison is tender and the vegetables are cooked through.
Before serving, remove the bay leaves. Taste the stew and adjust the seasoning if needed.
Ladle the venison stew into bowls, garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1073 mg | 23% | |
*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.
