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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

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)

Directions

Step 1

In a medium bowl, combine the flour, salt, and black pepper. Toss the venison stew meat in the flour mixture until evenly coated.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

About 30 minutes before serving, stir in the frozen peas. Discard the bay leaf before serving.

Step 7

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

Serving size	(3667.8g)

Amount per serving	% Daily Value*
Calories	2918.3

Total Fat 62.1g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1016.0mg	0%
Sodium 6862.2mg	0%
Total Carbohydrate 242.5g	0%
Dietary Fiber 34.0g	0%
Total Sugars 36.8g
Protein 315.1g	0%

Vitamin D 0IU	0%
Calcium 512.8mg	0%
Iron 44.7mg	0%
Potassium 9324.8mg	0%

*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.

Source of Calories

Fat: 20.0%

Protein: 45.2%

Carbs: 34.8%