Why You’ll Love This Slow Cooker Venison Stew Recipe
When you try this Slow Cooker Venison Stew recipe, you’ll quickly understand why it’s a favorite in my kitchen. The rich, savory flavors meld together beautifully, creating a comforting dish that warms you from the inside out.
I love how easy it’s to prepare; just layer the ingredients and let the slow cooker do its magic. The tender venison practically melts in your mouth, and the hearty veggies make every bite satisfying.
Plus, the aroma that fills my home is simply irresistible! Trust me, this stew will become a go-to recipe for cozy evenings or gatherings with friends.
Ingredients of Slow Cooker Venison Stew
When it comes to making a delicious Slow Cooker Venison Stew, the ingredients are key to achieving that warm, comforting flavor we all crave. You’ll be pleasantly surprised at how simple and straightforward the list is.
Whether you’re a seasoned chef or someone who occasionally burns toast (guilty as charged), this recipe has got you covered. Just gather the following ingredients, and you’ll be on your way to creating a mouthwatering meal that feels like a hug in a bowl.
Ingredients for Slow Cooker Venison Stew:
- 2 cups Yukon Gold potatoes, peeled and cubed
- 2 cups cremini mushrooms, quartered
- 1 cup onion, cut into 1-inch cubes
- 1 cup celery, sliced into 1-inch pieces
- 1 cup carrot, sliced into 1-inch pieces
- 1/3 cup tomato paste
- 2 teaspoons fresh oregano, chopped
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 2 large garlic cloves, minced
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt (for dredging venison)
- 1/8 teaspoon black pepper (for dredging venison)
- 1 lb venison tenderloin, cut into 1 1/2-inch pieces
- 1 tablespoon canola oil
- 1 cup brown ale (like Newcastle)
- 1 (14 ounce) can low sodium beef broth
Now, let’s talk about those ingredients for a moment. First off, if you can’t find venison, don’t sweat it; you can easily substitute it with beef or even turkey.
The key is to use a good cut of meat that will get tender and flavorful after slow cooking. And those veggies? Feel free to mix and match according to your taste.
Don’t have cremini mushrooms? Button mushrooms will do just fine. And if you’re a fan of a little heat, why not throw in some red pepper flakes?
It’s your stew, after all, so make it your own! Remember, cooking is all about experimenting and having fun, so don’t be afraid to jump in and try new things.
How to Make Slow Cooker Venison Stew
Alright, let’s plunge into the wonderful world of cooking Slow Cooker Venison Stew. First things first, you’ll want to grab your trusty slow cooker and layer in those beautiful veggies.
Start with 2 cups of Yukon Gold potatoes, peeled and cubed. Then, toss in 2 cups of quartered cremini mushrooms, 1 cup of onion cut into 1-inch cubes, 1 cup of sliced celery, and 1 cup of sliced carrots. It’s a rainbow of goodness, isn’t it?
Now, don’t forget to add that rich 1/3 cup of tomato paste to give your stew a nice depth of flavor. Sprinkle in 2 teaspoons of fresh oregano, 1 1/2 teaspoons of sugar (yes, sugar; it balances out the flavors), 1 1/2 teaspoons of fresh thyme, and 1 teaspoon of fresh rosemary. Season with 3/4 teaspoon of black pepper and 1/2 teaspoon of salt, then throw in 2 large garlic cloves, minced, and a bay leaf. It should smell heavenly already.
Next, it’s time to prepare the star of the show: the venison. Take 1 pound of venison tenderloin and cut it into 1 1/2-inch pieces; they should be bite-sized but not too small.
In a shallow dish, mix 1/4 cup of all-purpose flour with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Dredge those venison pieces in the flour mixture until they’re well coated.
Now, heat 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat. Once it’s nice and hot, add the venison, cooking for about 4 minutes until it’s browned on all sides. Just think of it as giving the venison a quick tan—who doesn’t love a little color?
Once your venison is beautifully browned, transfer it to the slow cooker on top of those veggies. Now, pour in 1 cup of brown ale (Newcastle works wonderfully) and a (14 ounce) can of low-sodium beef broth.
Give it a gentle stir to combine everything, then cover your slow cooker and let it work its magic on low for about 7 1/2 hours. Yes, it’s a long wait, but trust me, the tender meat and rich flavors will be worth it.
Just imagine coming home to a warm, comforting stew that’s been simmering all day! When the time’s up, remember to fish out that bay leaf before serving.
You’ll have 6 delightful servings waiting for you, each one a cozy hug in a bowl. Enjoy!
Slow Cooker Venison Stew Substitutions & Variations
While the original recipe for Slow Cooker Venison Stew is a comforting classic, there are plenty of substitutions and variations you can explore to suit your taste or dietary needs.
For instance, if you don’t have venison, beef or lamb works just as well. I often swap out Yukon Gold potatoes for sweet potatoes for a healthier twist.
Adding different veggies like parsnips or green beans can enhance flavors, too. If you prefer a thicker stew, try adding more flour or corn starch.
Experimenting with various herbs or even adding red wine can create a unique flavor profile you’ll love!
What to Serve with Slow Cooker Venison Stew
After experimenting with substitutions and variations for your Slow Cooker Venison Stew, it’s time to contemplate what to serve alongside it.
I love pairing this hearty stew with crusty bread, perfect for soaking up those rich flavors. A side of creamy mashed potatoes adds a comforting touch, while a fresh green salad can provide a crisp contrast.
If you want to elevate your meal, sautéed green beans or roasted Brussels sprouts are delightful choices too. Don’t forget a glass of red wine to complement the stew.
Trust me, these sides will enhance your dining experience!
Additional Tips & Notes
To guarantee your Slow Cooker Venison Stew turns out perfectly, I recommend a few additional tips. First, try marinating the venison overnight in your favorite marinade; it enhances flavor and tenderness.
Also, feel free to swap in seasonal vegetables like parsnips or turnips for variety. If you prefer a thicker stew, add a cornstarch slurry about 30 minutes before serving.
Don’t skip browning the meat—it adds depth to the dish! Finally, let the stew sit for a while after cooking; the flavors develop even more.
Enjoy your hearty meal, and don’t forget to share it with friends!