Some say comfort food is the best medicine, and this slow cooker venison stew is here to prove it. Packed with rich flavors and tender meat, it’s the perfect dish to warm you up from the inside out.
Why This Recipe Works
- The slow cooker does all the hard work, breaking down the venison into fork-tender perfection without any fuss.
- A blend of root vegetables and herbs creates a depth of flavor that’s both rustic and refined.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 2 lbs venison, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Instructions
Step 1: Brown the Venison
Heat the olive oil in a large skillet over medium-high heat. Add the venison cubes in batches, browning them on all sides. This step is crucial for locking in those juicy flavors. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
Step 2: Sauté the Vegetables
In the same skillet, add the onion, carrots, and celery. Cook until they start to soften, about 5 minutes. Stir in the garlic for the last 30 seconds to avoid burning. This builds a flavor foundation that’ll make your stew unforgettable.
Step 3: Combine Ingredients in Slow Cooker
Transfer the browned venison and sautéed vegetables to your slow cooker. Add the beef broth, tomato paste, thyme, and rosemary. Give everything a good stir to combine. Tip: For an extra flavor boost, deglaze the skillet with a bit of broth and add those tasty bits to the slow cooker.
Step 4: Cook Low and Slow
Cover and cook on low for 8 hours or on high for 4 hours. The venison should be tender enough to fall apart with a fork. This slow cooking process ensures every bite is packed with flavor.
Step 5: Season and Serve
Once cooking is complete, taste the stew and adjust the seasoning with salt and pepper as needed. Serve hot, preferably with a slice of crusty bread to soak up all that delicious broth.
Tips and Tricks
For those looking to elevate their stew game, consider marinating the venison overnight in a mixture of red wine and herbs to tenderize it further. Another pro tip is to add a parmesan rind to the slow cooker for an umami depth that’s hard to beat. Lastly, if you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.
Recipe Variations
- Swap venison for beef or lamb for a different but equally delicious twist.
- Add potatoes or sweet potatoes for a heartier stew.
- Incorporate mushrooms for an earthy flavor profile.
- Use apple cider instead of beef broth for a slightly sweeter, autumnal version.
- Throw in a handful of greens like kale or spinach at the end for a pop of color and nutrition.
Frequently Asked Questions
Can I cook this stew on the stovetop instead?
Absolutely! While the slow cooker offers convenience and depth of flavor, you can simmer this stew on the stovetop over low heat for about 2-3 hours, or until the venison is tender. Just be sure to keep an eye on the liquid levels and stir occasionally to prevent sticking.
How can I ensure my venison isn’t gamey?
The key to minimizing gamey flavors is proper preparation. Soaking the venison in buttermilk or a vinegar-water solution overnight can help. Also, browning the meat well and using robust herbs and spices will mask any remaining gaminess.
Can I freeze the leftovers?
Yes, this stew freezes beautifully. Cool it completely before transferring to airtight containers. It’ll keep for up to 3 months in the freezer. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Summary
This slow cooker venison stew is a testament to the magic of low and slow cooking. With minimal prep and maximum flavor, it’s a comforting dish that’s perfect for any day of the week.