This flavorful, meaty Crockpot Venison Stew is cooked on low in your crockpot all day bringing you home to the wonderful aroma of stew hitting your nose and making your mouth water!
It is that time of year again. The time when some women say they are Hunter’s Widows. The time when men like Grumpy who live and breathe to hunt – are gone every weekend and some weeknights. Lost to the woods.
I don’t consider being a hunter’s widow a bad thing! As a matter of fact, last weekend, I’m not sure who was more upset it was raining. Grumpy or myself. He was moody and miserable because the weather stunk and he finally decided “someone” had it out for him. I was rather thinking “someone” had it out for me. After all. I want him out of the house so I can do “my” thing. I love my hunter’s widow time!
To give him a full welcome into the season, I used our last package of stew meat and made him a Slow Cooker Venison Stew recipe that I slightly adapted from Cooking Light. My opinion was it turned out awesome! I had never made a stew with beer before. It had great flavor and made the house smell awesome not to mention I could actually taste the beer in the broth.
If you don’t have venison or don’t like it, then you can easily just substitute stew beef for the venison. It will be delicious either way.
I liked this slow cooker venison stew recipe so much that it will likely become my go to when I want to have a hearty fall meal! While the original recipe called for fresh herbs, I didn’t have any of them on hand except for the thyme, so I went with dried herbs and gave you the measurements I used.
Serve the venison stew with some crusty bread on the side to help soak up all those yummy juices. I promise you will love it1
- 2 cups cubed peeled Yukon gold or red potato
- 2 cups cremini mushrooms, quartered
- ½ cup cubed onion
- 1 cup slices celery
- 1 cup slices carrot
- ⅓ cup tomato paste
- 1 teaspoons dried oregano
- 1-1/2 teaspoons sugar
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 2 large garlic cloves, minced
- 1 bay leaf
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 pound venison tenderloin, cut into 1½-inch pieces
- 1 tablespoon canola oil
- 1 cup brown ale
- 1 (14-ounce) can less-sodium beef broth
- Layer first 14 ingredients in an electric crockpot.
- Combine flour, ⅛ teaspoon salt, and ⅛ 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 crockpot. Pour beer and broth over venison. Cover and cook on low 7½ 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.
PIN CROCKPOT VENISON STEW