Crock Pot Venison Stew

This Crock Pot Venison Stew is a hearty and rustic recipe, which includes venison stew meat and baby gold potatoes. It’s the ultimate comfort food recipe, ready in about 9 hours and 15 minutes.

Crock Pot Venison Stew Ingredients

• 2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – any red meat)
• ¼ cup all-purpose flour
• 2 tsp. salt, divided
• 1 tsp. pepper
• 1–2 Tbsp. high heat oil or fat (duck/deer/beef fat, avocado oil, clarified butter)
• 1 lb. baby gold potatoes, quartered
• 3–4 large carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 4–5 garlic cloves, minced
• 2 tsp. Herbs de Provence
• 1 (15 oz.) can diced tomatoes, drained
• 4 cups beef or venison stock
• ½ cup dry red wine (like Cabernet or Bordeaux)
• 5–10 dashes Worcestershire sauce
• Optional: 3 Tbsp. cornstarch, arrowroot powder, or tapioca starch

How To Make Crock Pot Venison Stew

1. Coat the venison: Mix flour with 1 tsp. salt and ½ tsp. pepper. Pat the meat dry and toss with the seasoned flour until well coated.
2. Sear the meat: Heat oil in a large skillet over medium-high. Sear venison on all sides in batches to avoid overcrowding. Transfer to slow cooker.
3. Layer ingredients: Place seared venison and potatoes in the crockpot. Add carrots, celery, onion, garlic, Herbs de Provence, remaining salt and pepper, tomatoes, stock, wine, and Worcestershire sauce.
4. Slow cook: Cover and cook on LOW for 8–9 hours until meat is fork-tender and flavors are well developed.
5. Optional thickening: After 6 hours, mix a slurry of starch and broth. Stir into the stew and cook uncovered for the remaining time.
6. Serve: Ladle into bowls and serve with crusty bread.

Recipe Tips

• Can I substitute the venison?
  Yes, this stew works well with beef, elk, moose, or any red game meat.
• What is Herbs de Provence?
  It’s a fragrant herb blend—look for it at major grocery stores or make your own using thyme, rosemary, and oregano.
• Can I skip the wine?
  Yes, substitute with 1 Tbsp. red wine vinegar for a similar depth of flavor.
• How to thicken the stew:
  Use a slurry of cornstarch or arrowroot and add it during the last few hours for a thicker consistency.

What To Serve With Venison Stew

This rich stew pairs beautifully with warm, hearty sides:

• Crusty artisan bread
• Mashed potatoes
• Buttery biscuits
• Roasted root vegetables
• A simple green salad

How To Store Venison Stew

Refrigerate:
Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.

Freeze:
Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight before reheating.

Venison Stew Nutrition Facts

• Calories: 189
• Fat: 2.9g
• Cholesterol: 19.9mg
• Sodium: 1098.9mg
• Carbohydrates: 28g
• Sugar: 5.7g
• Protein: 10.6g
• Vitamin A: 31% DV
• Vitamin C: 15% DV

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

FAQs

Can I cook this on high?
Yes, but for best flavor and tenderness, low and slow (8–9 hours) is preferred.

Do I need to sear the meat first?
It’s recommended for better flavor and texture, but you can skip it in a pinch.

Can I add other vegetables?
Yes, parsnips, turnips, or mushrooms make great additions.

What if I don’t have Herbs de Provence?
Use a blend of thyme, rosemary, and oregano as a substitute.

Try More Recipes:

• Crock Pot Venison Loin
• Crock Pot Venison Meatballs
• Crock Pot Mississippi Venison Roast

Crock Pot Venison Stew

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

15

minutes

Cooking time

9

hours 

Calories

189

kcal

A rich and hearty slow-cooker stew packed with tender venison, vegetables, and savory herbs—perfect for a cozy meal.

Ingredients

• 2 lbs. venison stew meat
  

• ¼ cup flour
  

• 2 tsp. salt
  

• 1 tsp. pepper
  

• 1–2 Tbsp. high heat oil or fat
  

• 1 lb. baby gold potatoes
  

• 3–4 carrots
  

• 3 celery stalks
  

• 1 onion
  

• 4–5 garlic cloves
  

• 2 tsp. Herbs de Provence
  

• 1 (15 oz.) can diced tomatoes
  

• 4 cups beef or venison stock
  

• ½ cup dry red wine
  

• 5–10 dashes Worcestershire sauce
  

• Optional: 3 Tbsp. starch

Directions

• Mix flour, salt, and pepper. Pat dry and coat venison.
• Sear meat in hot oil until browned. Transfer to crockpot.
  
• Add remaining ingredients to slow cooker.
  
• Cook on LOW for 8–9 hours.
  
• Optional: Add starch slurry after 6 hours to thicken.
  
• Serve hot with bread.