Crock Pot Venison Beef Stew

This Crock Pot Venison Beef Stew is a hearty and rustic recipe, which uses deer stew meat and diced tomatoes with green chilies. It’s the ultimate comfort food recipe, ready in about 8 hours and 15 minutes.

Crock Pot Venison Beef Stew Ingredients

• 4 medium carrots, sliced
• 3 medium potatoes, cut into 1-inch chunks
• 1 medium onion, chopped
• 2 pounds deer stew meat, cut into 1-inch chunks
• ¼ cup all-purpose flour
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 4 cups water
• 1 (10 ounce) can mild diced tomatoes with green chilies, undrained
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 4 cubes beef bouillon, crushed
• 2 teaspoons paprika
• 2 teaspoons seasoned salt
• 1 teaspoon sugar
• Salt, to taste
• Chopped parsley or cilantro, for garnish

How To Make Crock Pot Venison Beef Stew

1. Prep the vegetables: Rinse and slice carrots, cut potatoes into 1-inch chunks, and chop the onion. Soak potatoes in cold water to prevent browning.
2. Prepare the venison: Pat the venison dry and place in the slow cooker.
3. Coat with flour and seasoning: In a small bowl, mix flour, salt, and pepper. Sprinkle over the venison and toss to coat evenly.
4. Add remaining ingredients: Pour in water, carrots, potatoes, onion, diced tomatoes with juices, Worcestershire sauce, garlic, bouillon, paprika, seasoned salt, and sugar. Stir everything together.
5. Cook the stew: Cover and cook on low for 8–12 hours or high for 4–6 hours, until meat and vegetables are tender.
6. Garnish and serve: Taste and adjust salt if needed. Serve hot, garnished with chopped parsley or cilantro.

Recipe Tips

• How to make this with beef broth: Replace the water and bouillon with 4 cups of beef broth.
• How to thicken stew: For a thicker texture, mash a few potato chunks at the end or mix a slurry of flour and water.
• Can I use a different meat? Yes, beef stew meat or elk can be substituted for venison.
• How to avoid gamey flavor: Soaking venison in buttermilk overnight can help mellow strong flavors.
• Best potatoes to use: Use Yukon gold or red potatoes as they hold up well in the slow cooker.

What To Serve With Venison Stew

This stew is filling and pairs well with simple, comforting sides:

• Buttery dinner rolls
• Saltine or oyster crackers
• Mashed potatoes
• Cornbread muffins
• A crisp green salad

How To Store Venison Beef Stew

Refrigerate: Store in an airtight container for 3–4 days.

Freeze: Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge and reheat gently.

Venison Beef Stew Nutrition Facts

• Calories: 224 kcal
• Protein: 25g
• Fat: 6g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 4g
• Sodium: 860mg
• Iron: 4mg
• Vitamin A: 11000 IU
• Vitamin C: 20mg
• Calcium: 60mg
• Potassium: 1000mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this stew the night before?
Yes, prep all ingredients and refrigerate overnight, then start the slow cooker in the morning.

Why is my venison tough?
It likely needs more cook time. Cook low and slow for the most tender meat.

Can I make this on the stovetop?
Yes, simmer on low for 2–3 hours until the meat is tender.

What can I use instead of flour?
Cornstarch or arrowroot powder can be used for gluten-free options.

Try More Recipes:

• Crock Pot Venison Backstrap
• Crock Pot Venison Curry
• Crock Pot Venison Chili

Crock Pot Venison Beef Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

8

hours 

Calories

224

kcal

A rich and hearty slow cooker venison stew loaded with vegetables, spices, and tender deer meat—perfect for cold nights.

Ingredients

• 4 medium carrots, sliced
  

• 3 medium potatoes, cut into chunks
  

• 1 medium onion, chopped
  

• 2 lbs deer stew meat, cubed
  

• ¼ cup all-purpose flour
  

• 2 tsp salt
  

• ½ tsp black pepper
  

• 4 cups water
  

• 1 (10 oz) can diced tomatoes with green chilies, undrained
  

• 1 tbsp Worcestershire sauce
  

• 2 garlic cloves, minced
  

• 4 beef bouillon cubes, crushed
  

• 2 tsp paprika
  

• 2 tsp seasoned salt
  

• 1 tsp sugar
  

• Salt, to taste
  

• Parsley or cilantro, for garnish

Directions

• Prep vegetables and soak potatoes.
  
• Place venison in crock pot.
  
• Toss meat with flour, salt, and pepper.
  
• Add all other ingredients and stir.
• Cook on low 8–12 hours or high 4–6 hours.
  
• Adjust salt and garnish before serving.