Crockpot Venison Stew

4.45 from 220 votes

This Crockpot Venison Stew simmers all day in a rich red wine broth until the meat and potatoes are fall-apart tender. It's an easy, hands-off dinner that's ready when you are.

Course Main Dish

Cuisine American

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

Prep Time 20

Cook Time 7

Total Time 7 20

Servings

Calories 313kcal

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
½ cup onion , diced
⅓ cup tomato paste
1½ teaspoon sugar (optional)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon black pepper
1 teaspoon salt , divided
1 bay leaf
¼ cup flour
⅛ teaspoon black pepper
1½ pound venison stew meat
1 tablespoon olive oil
1 cup red wine
1 cup beef broth

Instructions

In a large mixing bowl, sprinkle the flour, teaspoon ½ teaspoon salt, and black pepper over top of the venison stew meat. Toss to coat.
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.
In the following order, layer: potatoes, carrots, onions, celery, mushrooms, and venison stew meat, tomato paste, oregano, thyme, rosemary, bay leaf, remaining salt, pepper, and sugar (if using).
Pour wine or beer with broth over venison. Cover and cook on low 7 hours or until meat is tender. Discard bay leaf before serving.

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