Name: Crockpot Venison Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 2 lbs venison, cut into chunks; 2 tbsp olive oil; 4 cups beef broth; 3 medium potatoes, cubed; 3 carrots, sliced; 2 celery stalks, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; 2 bay leaves; Salt and black pepper, to taste; 2 tsp flour (optional, for thickening)

Description

A comforting and hearty crockpot venison stew made with tender meat and fresh vegetables, perfect for family gatherings.

Ingredients

2 lbs venison, cut into chunks
2 tbsp olive oil
4 cups beef broth
3 medium potatoes, cubed
3 carrots, sliced
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and black pepper, to taste
2 tsp flour (optional, for thickening)

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Instructions

Heat the olive oil in a pan and sear the venison chunks until browned on all sides (optional).
Transfer the browned venison into the crockpot.
Add the cubed potatoes, sliced carrots, chopped celery, diced onion, and minced garlic.
Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Pour in the beef broth covering all ingredients.
Season with salt and pepper to taste.
Cover and cook on Low for 480 minutes or High for 240 minutes.
If you prefer a thicker stew, stir in the flour mixed with water 30 minutes before serving.
Remove the bay leaves, adjust seasoning, and serve hot.

Notes

Serve the stew in rustic bowls, garnished with fresh herbs like parsley. Pairs well with crusty bread.