Slow Cooker Sunday: Venison Stew

It was 5 degrees when we woke up this morning. FIVE. I love my dog, but I feel like I could totally train her to use a toilet. BECAUSE FIVE DEGREES HURTS MY FACE. Don’t get me wrong, I am a New England girl through and through. I lived in Florida for two years, and I missed home more than I ever thought I would. I missed watching the leaves fall from the trees in autumn, and the first snow fall over neighborhoods decorated with Christmas lights. But damn, it’s cold today! Thankfully I had slow cooker venison stew planned. Stew, fuzzy socks, puppy cuddles. Count me in!

Since dating my boyfriend, I have become a huge fan of venison. It is certainly something that not everyone loves, but let me tell you: stew was literally created for venison. If you are lucky enough to know someone who hunts, I highly recommend asking for a few packages of stew meat. If you’re not a fan, or can’t get your hand on any, just substitute stewing beef.

Other than the meat, you’ll need flour, salt and pepper for the dredge. For two pounds of venison I used a cup of flour and 1/4 teaspoon each of salt and pepper. To dredge the meat, just use tongs to make sure all of the chunks are coated with the flour mixture. From here they will go right into a skillet with some canola oil over medium-high heat. You don’t want to fully cook them, just move them around to ensure that all sides get a little bit of color. This will help really get the flavor to lend itself to the stew, and the flour will act as a thickening agent.

Before we put the meat in, let’s add all of the other ingredients to the slow cooker. You simply cannot have a stew without potatoes. Once peeled and cubed, line the bottom of the slow cooker with about two cups. (tip: if you cut the potatoes before you do everything else, place them in a bowl of water to keep them from browning) Then we need one cup each of carrots, celery and onion (also known as a mirepoix. Fancy, I know). Chop those up into bite sized pieces and add on top of the potatoes. Finally let’s add a 6 oz. can of tomato paste (gives a SUPER rich and deep flavor to the stew), 2 teaspoons Italian seasoning, 1 1/2 teaspoons sugar, 2 garlic cloves – minced, one bay leaf, and 1/2 teaspoon both salt and pepper.

Once the meat is seared off, add that to the rest of the stew and pour about 14 oz. beef broth and one cup root beer over everything. Trust me on the root beer; it will blow. your. mind. Cook on low for eight hours or on high for four hours.

And here it is folks… oh. Oops. I couldn’t help myself. What? Do you think I make delicious food just for your viewing? A girl has got to eat!

JUST KIDDING! A hot bowl of comforting, curl up on the couch, put another log on the fire, the laundry can wait until tomorrow, honey when are you gonna bring me home another deer, stew. Don’t forget bread to sop up all that goodness at the bottom!

Note – After cooking on high for 4 hours, my potatoes were not as tender as I wanted them to be, so I ended up adding another hour. Depending on what size you cut yours into, you may need to adjust the time as well. If you want to do this super low and slow, 8 hours should do just fine!

Now if you will excuse me, I have seconds calling my name. It’s very possible I will have none left for lunch tomorrow.

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Slow Cooker Venison Stew

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Cook time: 

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Serves: 6

This slow cooker venison stew is a set it and forget it meal that will warm you up even on the coldest winter day.
Ingredients
  • 2 lbs. Venison (or Beef) Stew Meat
  • 1 cup All Purpose Flour
  • ¾ tsp. Salt
  • ¾ tsp. Pepper
  • 1 tbsp. Canola Oil
  • 2 cups Potatoes, peeled and cubed in bit sized pieces
  • 1 medium Onion, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 6 oz. Tomato Paste
  • 2 Cloves Garlic, minced
  • 2 tsp. Italian Seasoning
  • 1½ tsp. Granulated Sugar
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 1 Bay Leaf
  • 14 oz. Beef Broth
  • 1 cup Root Beer
Instructions
  1. Mix the flour and ¼ tsp. each salt and pepper in a shallow baking dish
  2. Dredge the stew meat in the flour, coating all sides of each piece
  3. Sear the meat in the canola oil in a large skillet over medium high heat (just enough to brown each piece, you don' want to cook them through)
  4. Add the potatoes, onions, carrots, celery, tomato paste, and spices into the slow cooker
  5. Add the meat on top, mix well, and pour the beef broth and root beer over the top
  6. Cook on LOW for 8 hours, or HIGH for 4 hours