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Venison Stew

A rich, hearty stew featuring tender venison and a medley of vegetables, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds venison stew meat cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 cups beef broth
  • 3 large carrots chopped
  • 3 large potatoes diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 cup frozen peas added at the end

Equipment

  • Slow cooker
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Large skillet

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Brown the venison for added flavor.
  3. Chop the carrots, potatoes, onion, and garlic.
  4. Transfer the browned venison and chopped vegetables to the slow cooker.
  5. Add dried thyme, rosemary, tomato paste, salt, and pepper to the slow cooker.
  6. Pour the beef broth over the mixture in the slow cooker.
  7. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  8. In the last 30 minutes of cooking, stir in the frozen peas.
  9. Before serving, taste the stew and adjust seasoning if needed.

Notes

Serve with crusty bread or dinner rolls for dipping.