Tender cuts of deer meat are combined with beef broth, carrots, celery, and other pantry staples to make a Slow Cooker Venison Stew that’s too good to pass up. No need to worry about the gamey flavor of venison meat because the seasonings and slow cooking process take it out.
What is the best way to cook venison stew meat?
For this venison stew crock pot meal, we’re using a venison roast cut into cubes. To help break down the deer meat and rid it of a wild game taste, the cubes are tossed with flour, salt, and pepper and then seared brown over medium high heat on all sides.
Cooking it nice and slow in a broth base will ensure the tender cuts do not dry out. Not to mention, during the cooking process, it will soak up the flavors from the added vegetables and seasonings.
- Cubed Venison: You’ll need a 3-pound venison roast, which will be cut into 1-2 inch cubes.
- Beef Broth: Creates a flavorful base and adds a meaty flavor to the deer meat.
- Vegetables: Hearty vegetables such as gold potatoes, onion, carrots, and celery are chopped, cubed, and added to create the perfect stew.
- Seasonings: Seasonall, thyme, salt, pepper, Worcestershire sauce, and garlic add the perfect stew flavors.
- Olive Oil: Used to help brown the venison before adding it to the slow cooker.
- Tomato Paste: Adds a hint of tomato flavor and thickness to the stew.
Step One – Add venison to a large bowl along with the flour mixture. Combine flour, salt, and black pepper. Make sure the pieces are coated well.
Step Two – Using a large skillet, add the olive oil and all the meat. Brown it on all sides over medium high heat (turning frequently).
Step Three – Add the slightly cooked meat to the slow cooker along with the tomato paste, diced celery, diced onion, cubed potatoes, carrots, minced garlic, thyme, seasonall, and Worcestershire sauce. Cover and cook on LOW for 8 hours.
Step Four – Serve and enjoy!
How to serve crockpot venison stew
- This slow cooked stew is amazing served as is.
- You could also garnish this comfort food with chopped parsley or other herbs of your choice.
- As for sides, pair this stew with a small bowl of salad, mashed potatoes, and dinner rolls.
Yes. Of course, it will look much different, but you’ll still have a delicious-tasting stew.
Red potatoes do hold up well in the slow cooking process. You shouldn’t have a problem using those instead. You can also use sweet potatoes for a healthier meal.
Pour any remaining stew into an airtight container and store in the fridge for up to 4 days. Reheat over medium heat on the stove top.
Some people opt in for using a bay leaf, diced tomatoes, red wine, or even beer (like a brown ale). Just remember to discard bay leaf before serving. You could also add other veggies of your choice.
Slow Cooker Venison Stew
- 3 lbs. venison roast cut into cubes
- 1 tsp. salt
- ½ tsp. black pepper
- ½ cup all purpose flour
- 3 Tbsp. vegetable oil
- 1 yellow onion diced
- 2 celery sticks diced
- 2 lb gold potatoes cut into 2” Pieces
- 1 lb baby carrots
- 4 cloves Garlic minced
- 1 tsp. dried thyme
- 2 tsp. SeasonAll (seasoned salt)
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 8 cups beef broth
- Add the cubed venison roast to a large bowl and mix with the flour, salt and pepper. Coat the venison well.
- In a large skillet add the vegetable oil and heat over medium-high heat.
- Add the venison roast cubes to the skillet and brown on all sides.
- Add the browned venison to the slow cooker, along with the diced onion, celery, carrots, potatoes, garlic, thyme, seasoning, Worcestershire sauce and tomato paste. Pour over the beef broth and cover.
- Cook on low for 8 hours.
- Serve and enjoy!
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.