This flavorful, hearty Venison Stew slow cooker recipe has a rich red wine based broth and so easy to make. It cooks on low heat all day for tender stew meat and potatoes meal.
In a large mixing bowl, sprinkle the flour, teaspoon salt, and teaspoon 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.
Add the potatoes, mushrooms, celery, carrots, onion, venison stew meat, tomato paste, oregano, thyme, rosemary, bay leaf, salt, pepper, and sugar (if using).
Pour beer and broth over venison. Cover and cook on low 7 ½ hours or until meat is tender. Discard bay leaf before serving.
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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 1-½ hours.
Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.