Slow Cooker Venison Stew

13 Reviews
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Photo: Lee Harrelson; Styling: Jan Gautro
Yield
6 servings (serving size: about 1 1/4 cups)
By Elisa Bosley
October 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 232
  • Caloriesfromfat 17%
  • Fat 4.4g
  • Satfat 0.9g
  • Monofat 1.9g
  • Polyfat 1.2g
  • Protein 21.7g
  • Carbohydrate 26.3g
  • Fiber 2.8g
  • Cholesterol 64mg
  • Iron 3.6mg
  • Sodium 445mg
  • Calcium 39mg

How to Make It

Step 1

Layer first 14 ingredients in an electric slow cooker.

Step 2

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.

Step 3

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

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Ratings & Reviews

sukeedog's Review

chris
October 11, 2014
N/A

sedutta's Review

Seymoth
November 11, 2009
This was a great winter stew. We made this with lamb instead of venison. I love using the slow cooker and the prep for this was very easy. Next time I would add more thyme and rosemary, but other than that, I wouldn't change a thing. Ate this with a crusty baguette and I'm looking forward to the leftovers for lunch today.

eliande's Review

nakedjuggler
January 19, 2013
N/A

Angela145's Review

ChereF
March 26, 2013
Very yummy and great flavor! I didn't have the ale, so like another reviewer, I used Miller Lite. Turned out just fine.

rbbaker's Review

Angela145
April 14, 2012
This recipe is so good, it helped me turn my family on to venison. The "Layer first 14 ingredients" line always draws a chuckle, but the result is seriously good food. At home we typically serve this stew alongside polenta topped with sweet basil and parmesan. It does freeze well in small freezer bags (extract any air with a straw), and so is a perfect ready-to-go meal for hunting trips, where my buddies rave about it.

sjacobs01's Review

Spamman
November 08, 2010
I made this recipe last year (09) and have been dying to make it again. I had to use Bud light since that was all I had.....whoa..it still tasted great! The beer adds a nice flavor to it. I threw pretty much whatever I had on hand in the crock pot with it and tasted as I went. Love it. My husband is already demanding it and our buddy is bringing back some venison tonight...so it's already on the menu! I never would have really thought about the beer...but it will definetly be in the recipe this time as well! A good standby recipe for when you have some venison on hand. This too will stay in the queue

bschwarz's Review

rbbaker
September 19, 2011
N/A

Lizzy824's Review

eliande
November 29, 2010
This recipe was AMAZING! I added a few dashes of Worcestershire sauce and a can of diced tomatoes. I also served it with french bread. For once, there were no left overs in sight!!!!!

ChereF's Review

bschwarz
September 21, 2011
Lovely stew. Easy to make. Good taste. Family ate it up.

Excellent!

sjacobs01
July 29, 2015
My only issue is that it takes over an hour to prep, but after that it's all done.  Someday I hope scientists invent a more convenient form of thyme - one where the leaves magically fall off their stems.  Typically frustrations about prepping fresh thyme aside, this was delicious - a perfect, hearty stew that fills the house with hearty smells of, well, stew :)