Go Back
Crockpot Venison Stew

Crockpot Venison Stew Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 lbs venison stew meat, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp balsamic vinegar

Method
 

  1. Toss the venison with salt, pepper, and flour. Heat oil in a skillet over medium-high and brown the meat in batches, about 3-4 minutes per side. Set the meat aside.
  2. In the same pan, cook the onion for 2 minutes, then add garlic for 30 seconds. Stir in tomato paste for 1 minute. Add carrots, potatoes, beef broth, Worcestershire sauce, thyme, and bay leaf, bring to a simmer.
  3. Return the venison and juices to the pot. Transfer everything to the crockpot (or if using a slow cooker with a sear function, just set it), cover, and cook on low for 7-8 hours or high for 4-5 hours, until the meat is very tender.
  4. Remove the bay leaf, stir in the balsamic vinegar, and taste for salt. Ladle into bowls and serve hot.

Notes

This stew tastes even better the next day, so it is perfect for meal prep. If the broth looks thin after cooking, remove the lid for the last 30 minutes on high to let some liquid evaporate. For a gluten-free version, skip the flour and use a cornstarch slurry at the end.