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Crockpot Venison Stew

A hearty, slow-cooked venison stew made with tender deer meat, potatoes, carrots, and herbs. Perfect comfort food for family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
10 minutes
Total Time 8 hours 25 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs venison, cut into chunks
  • 2 tbsp olive oil
  • 4 cups beef broth
  • 3 medium potatoes, cubed
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • 2 tsp flour (optional, for thickening)

Equipment

  • Crockpot / Slow Cooker
  • Cutting board
  • Chef’s Knife
  • Wooden Spoon

Method
 

  1. Heat olive oil in a pan and sear venison chunks until browned on all sides (optional for extra flavor).
  2. Transfer venison into crockpot.
  3. Add potatoes, carrots, celery, onion, and garlic.
  4. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
  5. Pour in beef broth until ingredients are covered.
  6. Season with salt and pepper.
  7. Cover and cook on Low for 8 hours (or High for 4 hours).
  8. For thicker stew, stir in flour mixed with water 30 minutes before serving.
  9. Remove bay leaves, adjust seasoning, and serve hot.

Notes

  • For richer flavor, marinate venison overnight in red wine or vinegar.
  • Can be frozen and reheated.
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