Crockpot Venison Stew – Warm and Hearty

Crockpot Venison Stew is slow-cooked to perfection in a dark rich broth full of deer meat, potatoes, and tenderizing brown ale! Come home to a hot and hearty meal straight from your slow cooker! Pair your venison stew with a few slices of Homemade Soft White Bread. Just right for sopping up all of the tasty rich broth at the bottom of your bowl!

There is nothing that will draw your family to the kitchen like the wonderful aromas of venison stew hitting their nose as soon as they walk in the house! This Crockpot Venison Stew will do exactly that. So flavorful and delicious, there won’t be a drop left in their bowls.

Making Stew with Deer Meat

I always start thinking about Crockpot Venison Stew when the fall gets here. Pretty soon, another deer hunting season will be right around the corner. We will be back in the woods, looking to bring home some more wild game for our freezer.

When we return from the night watch in the woods, we are usually chilly and hungry. Coming home to a house filled with the aroma of a hot venison dinner ready to go on the table is so comforting. This Crockpot Venison Stew warms us up quite well after spending time in the woods!

What You Need to Know About Deer Meat

What is venison stew meat?

Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why slow cooking is the best way to prepare it.

Can I use another cut of deer meat for stew?

Stew meat is basically the least tender cut of the deer. Grumpy says it is the bits and pieces of tougher meat that also can be made into ground venison. It is the tougher meat from the animal which is why making venison stew in the crockpot is the best way to prepare it.

Does all venison have a wild gamey taste?

Wild game has a rich and earthy flavor. However, gaminess is caused by several factors. Undesirable flavor can be the result of taking an older buck, one that was in the rut (therefore his testosterone is high), or poor processing can all be factors of a gamey flavor.

How long can I store venison in the freezer?

It depends on how the meat is packaged. I recommend vacuum sealing. Good wrapping will assist in longer storage. We have had venison in the freezer for as long as 2 years and have never had freezer burnt meat.

What you need to make this recipe

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Below are just some of the basics you need to make this recipe. You will need several seasonings from the pantry which are listed in the recipe card itself.

Venison Stew Meat

Potatoes: I love to use gold potatoes. I feel like they have the creamiest texture and buttery flavor. They go excellent in this stew.

Cremini Mushrooms are my favorite. If you don’t like mushrooms, just leave them out. You can also use white button mushrooms or baby portabellas.

Tomato Paste: this is an important ingredient. It will help thicken up the stew as well as add flavor.

Red Wine or Beer: A dark or light beer will work, whichever you enjoy the most. I prefer a dry red wine.

Beef Broth: Essential in this recipe. It adds flavor.

Crockpot: I use this one. I love that it has a warm setting on it so if it finishes before we get home, it keeps it warm still.

Troubleshooting for Crockpot Venison Stew

• Follow the recommended cooking method for this recipe. Cooking it longer is ok but do not cook it for less time.
• If you cook this recipe on high, I recommend 4 hours. However, I highly recommend that you cook this recipe on low.
• Be sure to dice your carrots and potatoes into smaller pieces. A good recommendation is 1″ cubes. Anything larger can cause your vegetables to not cook.
• Follow the instructions for layering the ingredients into your pot. Potatoes and carrots will take longer to cook than any of your other ingredients and need to be on the bottom layer closer to the heat.

Steps To Making Crockpot Venison Stew

Prepare the stew meat by tossing it with flour, salt, and pepper in a mixing bowl.

Heat a large non-stick skillet until it is hot. Add 1 tablespoon of oil and sear meat until browned on all sides. This should only take 2-3 minutes.

While deer meat is searing, prepare your vegetables for the stew. Chop and measure your vegetables for the venison stew and set aside.

In your crockpot, layer your vegetables and seasoning in your slow cooker ceramic pot. Start with the potatoes and end with the seasonings (the first 13 ingredients listed in the recipe).

Place the browned stew meat on top of layered vegetables and pour broth over top. Place the lid on your crockpot and set you’re it to cook on low temperature for about 7-1/2 hours. Cooking on high heat is not recommended for this recipe.

When your venison stew is done, remove the bay leaf, serve and enjoy!

What I like to serve with Venison Stew

Whenever we eat a stew, we like to have some sort of starch to soak up the gravy at the bottom of our bowl. I usually will make a recipe for Homemade Soft White Bread or Homemade Sweet Dinner Rolls to serve with this stew!

If you love Venison Recipes, be sure to check out my new website. Some of our favorite recipes there is Venison Stir-Fry, Venison Sloppy Joes, and BBQ Cheddar Meatloaves!

Other Slow Cooker Recipes you may like

The convenience of the slow cooker makes dinner time smooth going. Coming home to a hot meal with no mess is pretty darn satisfying! Some of our favorite recipes are Slow Cooker BBQ Beef Brisket, Slow Cooker Beef and Veggie Sliders, and Slow Cooker Baby Back Ribs!

*If you made this recipe, please give it a star rating*

Crockpot Venison Stew

This flavorful, meaty Crockpot Venison Stew is cooked on low in your crockpot all day bringing you home to the wonderful aroma of stew hitting your nose and making your mouth water!

4.43 from 135 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Keyword: crockpot venison stew, Slow Cooker, slow cooker venison stew, stew recipe, venison recipe, venison stew

Prep Time: 20 minutes

Cook Time: 7 hours

Total Time: 7 hours 20 minutes

Servings: 6

Calories: 427kcal

Author: Shelby Law Ruttan

Ingredients

• 2 cups Yukon gold or red potato peeled and cubed
• 2 cups cremini mushrooms quartered
• 1 cup celery sliced
• 1 cup carrot sliced
• 1/2 cup onion diced
• 1/3 cup tomato paste
• 1 1/2 tsp sugar (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper freshly ground
• 1/2 teaspoon salt
• 1 bay leaf
• 1/4 cup flour
• 1/8 tsp salt
• 1/8 tsp black pepper freshly ground
• 1 1/2 lb venison stew meat
• 1 tbsp olive oil
• 1 cup red wine
• 1 cup beef broth

Instructions

• [mv_schema_meta name="dredge stew meat"]In a large mixing bowl, sprinkle the flour, teaspoon salt, and teaspoon pepper over top of the venison stew meat. Toss to coat. [mv_img id="26821"]
  
• [mv_schema_meta name="sear stew meat"]Heat the oil in a large nonstick skillet over medium-high heat. Add the venison. Cook for 4 minutes or until browned on all sides, turning frequently. [mv_img id="26822"]
  
• [mv_schema_meta name="add vegetables and seasoning"]Add the potatoes, mushrooms, celery, carrots, onion, venison stew meat, tomato paste, oregano, thyme, rosemary, bay leaf, salt, pepper, and sugar (if using). [mv_img id="26823"]
  
• [mv_schema_meta name="add broth and wine"]Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf before serving. [mv_img id="26824"]
  

Video

Notes

Make this recipe the way you like it

• Substitute beer for the red wine
• Feel free to substitute beef for venison to make beef stew
• Substitute diced turnip for the potatoes for a lower carb version of venison stew.
• Make this in a dutch oven instead of the crockpot. In step 2, instead of putting the ingredients in the slow cooker, put them in the dutch oven and bake at 350 for 1-1/2 hours.
• Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.

Nutrition

Calories: 427kcal | Carbohydrates: 35g | Protein: 47g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 128mg | Sodium: 483mg | Fiber: 5g | Sugar: 6g

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