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Photo: Lee Harrelson; Styling: Jan Gautro

Slow Cooker Venison Stew

This stew is full of hearty ingredients and is the perfect comfort food when it's cold out. Not big on venison? Substitute elk or beef stew meat.

Cooking Light OCTOBER 2006

  • Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients

  • 2 cups (1-inch) cubed peeled Yukon gold or red potato
  • 2 cups cremini mushrooms, quartered
  • 1 cup (1-inch) cubed onion
  • 1 cup (1-inch-thick) slices celery
  • 1 cup (1-inch-thick) slices carrot
  • 1/3 cup tomato paste
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 large garlic cloves, minced
  • 1 bay leaf
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound venison tenderloin, cut into 1 1/2-inch pieces
  • 1 tablespoon canola oil
  • 1 cup brown ale (such as Newcastle)
  • 1 (14-ounce) can less-sodium beef broth

Preparation

Layer first 14 ingredients in an electric slow cooker.

Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.

Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 17%
  • Fat: 4.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 21.7g
  • Carbohydrate: 26.3g
  • Fiber: 2.8g
  • Cholesterol: 64mg
  • Iron: 3.6mg
  • Sodium: 445mg
  • Calcium: 39mg
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Slow Cooker Venison Stew recipe

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