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Easy Crockpot Venison Stew Recipe (Hearty & Comforting)

Easy Crockpot Venison Stew Recipe

This hearty slow-cooker venison stew combines browned venison, potatoes, carrots, onion, garlic, and herbs in a savory beef broth. It makes about 6 servings and can be thickened with a simple cornstarch slurry before serving.
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Prep Time 25 minutes
Cook Time 7 minutes
Total Time 7 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Venison and Seasoning
  • 2 pounds Venison stew meat, cut into 1- to 1 1/2-inch cubes
  • 1/4 cup All-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Vegetable oil, for browning
Vegetables and Aromatics
  • 1 medium Medium yellow onion, chopped
  • 3 cloves Garlic cloves, minced
  • 4 medium Carrots, cut into 1-inch pieces
  • 1 1/2 pounds Potatoes, peeled if desired and cut into 1-inch cubes
Broth and Flavor
  • 4 cups Beef broth or stock
  • 2 tablespoons Tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 1 leaf Bay leaf
Optional Thickener
  • 2 tablespoons cornstarch Cornstarch mixed with 3 tablespoons cold water

Method
 

Step-by-Step
  1. Pat the venison dry with paper towels. Toss the cubes with the flour, salt, and black pepper until each piece is lightly coated.
  2. Heat the vegetable oil in a skillet over medium-high heat. Brown the venison in batches for about 2–3 minutes per side, avoiding a crowded pan, then transfer the browned meat to the crockpot.
  3. Add the chopped onion, minced garlic, carrots, and potatoes to the crockpot with the venison.
  4. Whisk the beef broth, tomato paste, and Worcestershire sauce together. Pour the mixture over the venison and vegetables, then add the dried thyme, dried rosemary, and bay leaf.
  5. Stir gently, cover, and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the venison and vegetables are tender.
  6. Remove the bay leaf. If a thicker stew is desired, stir in the cornstarch slurry during the final 15–20 minutes of cooking, or transfer some liquid to a saucepan and simmer briefly.
  7. Taste and adjust the salt and pepper before serving. Let the stew rest for 5–10 minutes so the broth settles and the flavors come together.

Notes

Brown the venison in batches to prevent steaming and to develop better flavor. LOW cooking is generally preferred because venison is very lean; cook only until the meat is tender. Refrigerate leftovers promptly and reheat gently until hot.