Slow Cooker Venison Stew

Slow Cooker Venison Stew

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Slow Cooker Venison Stew

Slow Cooker Venison Stew

Prep Time 15 minutes
Cook Time 6 hours
Servings 8


  • 2 pounds venison or beef stew meat - cut in 2-inch chunks
  • Salt and pepper
  • 2 tablespoons olive oil
  • ½ cup dry white or red wine
  • 4 carrots - diced
  • 1 onion - sliced
  • 4 potatoes - quartered
  • 3 cups beef stock


  • Heat oil in a large skillet.
  • Season the venison or beef well with salt and pepper.
  • Brown the meat, being careful not to overcrowd the pan.
  • You may need to do this in batches.
  • Then put it into a slow cooker.
  • Pour wine into the skillet that you just cooked the beef in and bring it to a boil, scraping up brown bits from the beef.
  • Pour that mixture over the beef in the slow cooker.
  • Dump the vegetables and the stock into the slow cooker. Cover.
  • Cook on low 5-6 hours or until the meat is falling apart and the vegetables are tender.
  • To thicken stew, you can remove a couple cups of the cooking liquid, whisk in a tablespoon or two of flour and heat on the stove to a boil.
  • Then add it back to the slow cooker.


Calories: 279kcal | Carbohydrates: 21g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 244mg | Potassium: 1007mg | Fiber: 3g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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