Description
This comforting slow cooker venison stew boasts tender chunks of venison in a rich gravy with red wine and seasonal vegetables, perfect for chilly evenings.
Ingredients
Scale
- 2 tbsp olive oil
- 2 lbs venison roast, cut into cubes
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 cup dry red wine
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 4 cups beef stock or broth
- 1 cup water
- 1 tsp ground thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp granulated sugar
- 2 bay leaves
- 4 medium potatoes, diced
- 3 large carrots, sliced
- 1 cup frozen peas
Instructions
- Sear the venison in olive oil until browned all over.
- Sauté the onion and garlic in the same skillet, then add tomato paste and flour.
- Deglaze with red wine, scraping up browned bits.
- Combine venison, stock, vinegar, Worcestershire sauce, thyme, sugar, bay leaves, potatoes, and carrots in slow cooker.
- Cook on low for 6-8 hours until venison is tender.
- Stir in peas 15 minutes before serving.
Notes
Use extra-virgin olive oil for richer flavor.
Mix cornstarch with water for a thicker consistency if desired.
Feel free to customize veggies based on the season.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg