Slow Cooker Venison Stew
Cozy up with a hearty bowl of Slow Cooker Venison Stew, a comforting classic that’s rich in flavor and perfect for chilly days. Tender, slow-cooked venison combines with a medley of potatoes, carrots, celery, and peas, all simmered in a savory broth infused with aromatic herbs like thyme and rosemary. A touch of red wine deepens the flavor, while a garnish of fresh parsley adds a vibrant finish. With minimal prep time and the convenience of slow cooking, this dish is a fuss-free way to transform lean, flavorful venison into a soul-warming meal. Serve with crusty bread or over mashed potatoes for a satisfying dinner that’s as rustic as it is delicious. Keywords: slow cooker venison stew, venison recipes, hearty stew, comfort food, slow-cooked dinner.
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Recipe Information
Ingredients
- 2 pounds venison stew meat
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 0.5 cups red wine (optional)
- 1 teaspoons dried thyme
- 1 teaspoons dried rosemary
- 1 bay leaf
- 1 cups frozen peas
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a medium bowl, combine the flour, salt, and black pepper. Toss the venison stew meat in the flour mixture until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the coated venison on all sides until browned. Transfer the browned meat to the slow cooker.
In the same skillet, sauté the chopped onion, carrots, and celery for 3-5 minutes, or until softened. Add the minced garlic and tomato paste, cooking for an additional 1 minute. Transfer this mixture to the slow cooker.
Add the cubed potatoes to the slow cooker, followed by the beef broth, red wine (if using), thyme, rosemary, and bay leaf. Stir to combine all ingredients evenly.
Cover the slow cooker with its lid and cook on LOW for 8 hours, or on HIGH for 4 hours, until the venison is tender and the vegetables are fully cooked.
About 30 minutes before serving, stir in the frozen peas. Discard the bay leaf before serving.
Garnish each bowl of stew with chopped parsley for a fresh touch. Serve hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 6862 mg | 298% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 36.8 g | ||
| Protein | 315.1 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 9325 mg | 198% | |
*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.
