Description
Discover how to make a delicious Slow Cooker Venison Stew that is hearty and full of flavor. This easy recipe is perfect for cozy nights in!
Ingredients
- 2 pounds venison, cubed (about 900 grams)
- 2 tablespoons vegetable oil (about 30 milliliters)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 3 cups beef broth (about 710 milliliters)
- 1 cup water (about 240 milliliters)
- 2 tablespoons tomato paste (about 30 grams)
- 1 tablespoon soy sauce (about 15 milliliters)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons cornstarch (about 16 grams)
- 2 tablespoons water (about 30 milliliters)
Instructions
- Heat the vegetable oil in a large pan over medium-high heat.
- Add the cubed venison to the pan and brown on all sides.
- Transfer the browned venison to the slow cooker.
- In the same pan, add the chopped onion and minced garlic.
- Sauté the onion and garlic until the onion is translucent.
- Add the sautéed onion and garlic to the slow cooker.
- Add the sliced carrots and diced potatoes to the slow cooker.
- Pour the beef broth and water into the slow cooker.
- Stir in the tomato paste and Worcestershire sauce.
- Sprinkle the dried thyme and dried rosemary over the ingredients.
- Add the bay leaves to the slow cooker.
- Season with salt and black pepper to taste.
- Stir all ingredients well to combine.
- Cover the slow cooker with the lid.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- About 30 minutes before serving, mix the cornstarch with water in a small bowl.
- Stir the cornstarch mixture into the stew to thicken.
- Cover and continue cooking for the remaining time.
- Remove the bay leaves before serving.
- Serve the venison stew hot.
Notes
- Marinate venison in soy sauce and herbs before browning for a richer flavor profile.
- Deglaze the pan with a splash of for added depth before adding onion and garlic.
- Add honey or maple syrup with tomato paste for a hint of sweetness in the stew.
