Why You’ll Love this Slow Cooker Venison Stew Recipe
You’re going to adore this Slow Cooker Venison Stew recipe! It’s perfect for busy days when you want a hearty meal waiting for you at home. Just toss the ingredients into the slow cooker in the morning, and let it do all the work while you go about your day.
The rich flavors meld together beautifully, making each bite a comforting experience. Plus, using venison adds a unique twist that’s both lean and flavorful.
I love how the tender meat combines with the veggies, creating a satisfying stew that warms you from the inside out. Trust me; this dish is an instant favorite that’ll impress family and friends alike. You won’t want to miss out on this deliciousness!
Ingredients of Slow Cooker Venison Stew
When it comes to cooking, having the right ingredients is key to making something delicious. This Slow Cooker Venison Stew is no exception. Gather these ingredients, and you’ll be well on your way to whipping up a meal that’ll have everyone asking for seconds.
And trust me, the combination of tender venison and hearty vegetables, all simmered to perfection, will have you feeling like a kitchen wizard. So, let’s explore what you’ll need!
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
- 1/8 teaspoon black pepper
- 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, while you’re gathering these ingredients, consider a couple of things. First off, if you can’t find venison or aren’t into game meat, feel free to substitute it with beef or even chicken.
The cooking times might vary slightly, but it’ll still turn out great. Also, don’t shy away from using frozen vegetables if you’re in a pinch; just make sure to adjust the cooking time if they’re still frozen.
And let’s be real, no one has time to chop veggies every day, right? Just keep it simple, and let the slow cooker work its magic.
How to Make Slow Cooker Venison Stew
Alright, let’s plunge into making this delicious Slow Cooker Venison Stew. First things first, you’re going to want to grab your electric slow cooker. Yes, the magic kitchen appliance that does all the hard work while you kick back and sip your favorite drink.
Start by layering 2 cups of peeled and cubed Yukon Gold potatoes, 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 in the slow cooker. Trust me, this colorful medley will make your stew not just tasty but visually appealing too.
Now, it’s time to get the venison ready. Take that 1 lb of venison tenderloin and cut it into 1 1/2-inch pieces. In a shallow dish, combine 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, making sure they’re well-coated. This step is essential for that nice browning later.
Heat 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat. Once it’s hot, toss in the venison and cook for about 4 minutes, turning frequently until it’s browned on all sides. Don’t walk away; this is the best part, and your house will start smelling amazing.
After that, add the venison to the slow cooker along with 1/3 cup of tomato paste, 2 teaspoons of fresh oregano, 1 1/2 teaspoons of sugar, 1 1/2 teaspoons of fresh thyme, 1 teaspoon of fresh rosemary, 3/4 teaspoon of black pepper, 1/2 teaspoon of salt, 2 minced garlic cloves, and 1 bay leaf.
Finally, pour 1 cup of brown ale (like Newcastle) and a 14-ounce can of low sodium beef broth over everything. Give it a gentle stir, cover it up, and let it work its magic on low for about 7 1/2 hours. Yes, you heard me right—7 1/2 hours. I know it sounds like a long time, but that’s when the flavors meld together and the venison becomes melt-in-your-mouth tender.
Just imagine coming home to the cozy aroma wafting through your house. When it’s done, don’t forget to fish out that bay leaf before serving. You’ll have about 6 hearty servings of stew to warm your soul. Enjoy the compliments; you deserve them!
Slow Cooker Venison Stew Substitutions & Variations
While I love the classic flavors of Slow Cooker Venison Stew, there are plenty of substitutions and variations you can explore to make it your own.
For instance, if you don’t have venison, beef or lamb works well too. You can switch up the veggies; try parsnips or sweet potatoes for a different taste.
I often use red wine instead of brown ale for a richer flavor. If you’re looking to lighten it up, consider using low-sodium vegetable broth.
Fresh herbs like basil or parsley can add a new twist, and don’t hesitate to experiment with spices like paprika or cumin.
Making these changes can give your stew a unique flair each time!
What to Serve with Slow Cooker Venison Stew
After experimenting with various substitutions and variations in my Slow Cooker Venison Stew, I often find myself thinking about what to pair it with for a complete meal.
I love serving it alongside warm, crusty bread or buttery biscuits; they’re perfect for soaking up that rich, flavorful broth. A side of creamy mashed potatoes also complements the stew wonderfully, adding an extra layer of comfort.
If I want something lighter, I’ll whip up a fresh salad with mixed greens, cherry tomatoes, and a tangy vinaigrette for a revitalizing contrast. Sometimes, I even add roasted root vegetables for a heartier feel.
Whatever I choose, each option enhances the stew, making for a delightful dining experience.
Additional Tips & Notes
To guarantee your Slow Cooker Venison Stew turns out perfectly, I recommend prepping your ingredients the night before. Chop your vegetables and store them in an airtight container in the fridge. This not only saves time but also allows the flavors to meld.
If you’re not a fan of venison, feel free to substitute it with beef or lamb; just adjust the cooking time as needed. I also suggest searing the meat before adding it to the slow cooker for a richer flavor.
Finally, don’t hesitate to customize the herbs and spices to match your taste. A dash of hot sauce can add a nice kick! Enjoy your hearty stew with crusty bread for an extra treat.