Description
This Slow Cooker Venison Stew offers hearty flavors and warmth with minimal prep time. Perfect for cozy nights or meal prep, it’s a true comfort food.
Ingredients
Scale
- 3 tablespoons olive oil
- 2–3 pounds venison roast (cut into 1-2" chunks)
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 2 tablespoons tomato paste
- ½ cup all-purpose flour
- 2 cups dry red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups beef stock or broth (or venison stock)
- 1 cup water
- ½ teaspoon ground thyme (or 1 teaspoon dried)
- 1 teaspoon salt (plus more to season venison)
- ½ teaspoon black pepper (plus more to season venison)
- 1 teaspoon granulated sugar
- 2 bay leaves
- 1 pound potatoes (cut into 1-2" chunks, about 3 potatoes)
- 1 pound large carrots (cut into 1-2" chunks, about 3 carrots)
- 1 1/2 cups frozen peas
Instructions
- Sear venison chunks in olive oil until browned; set aside.
- Sauté onions and garlic in the same skillet, then add tomato paste and cook briefly.
- Deglaze the skillet with red wine, scraping up browned bits.
- Transfer the mixture to the slow cooker; add remaining ingredients except peas.
- Cook on low for 6-8 hours; add peas in the last 15 minutes.
Notes
Ensure the venison is well-browned to build flavor.
If desired, a slurry of cornstarch can be added for thickness during cooking.
Use fresh herbs at the end for a burst of flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg