Description
A simple, classic and cozy Crockpot Venison Stew recipe that’s hearty and delicious! Easy to make and a perfect use for your venison!
Ingredients
Scale
- 2 pounds venison roast, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups beef broth, divided
- 1/4 cup pomegranate juice
- 2 tablespoons garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1–2 tablespoon extra virgin olive oil (sub avocado oil)
- 1/2 sweet yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 2–3 russet potatoes, cut into 1 inch chunks
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 8oz baby bella mushrooms, sliced (optional)
Instructions
- Prep Meat: Place cut-up venison meat in a large bowl and season with salt and pepper; toss to coat. Set aside.
- Broth: Add beef broth (reserve 1/2 cup), 1/4 cup pomegranate juice, 2 tablespoons garlic, 1 tablespoon tomato paste, & 1 teaspoon balsamic vinegar to a slow cooker. Whisk or stir to combine.
- Sear Meat: Bring a large cast iron skillet to a medium-high heat and add oil to pan; swirl to coat. Add venison to the hot skillet and sear pieces on all sides, about 2-3 minutes. Remove from pan and place in the slow cooker along with the onions, potatoes, carrots and celery.
- Deglaze: Add the remaining 1/2 cup beef broth to the cast iron skillet to deglaze the pan; use a metal spatula to scrap the bits off the bottom, then pour the broth and bits into the slow cooker.
- Crock Pot: Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Thicken + Veggies: Scoop out approximately 1 cup of broth in a glass measuring cup. Add the cornstarch to that cup of broth and whisk to combine. Pour back into the slow cooker, stir to combine. Add in the peas and mushrooms (if using), stir and cover again. Let cook another 10-15 minutes on HIGH as it thickens.
- Serve: Taste and add additional salt or pepper, as desired. Serve and enjoy!
Notes
- Cut of Venison: The best cut of venison to use for stew is the shoulder, shank, leg/round or rump (although really any cut of venison will work well in a stew).
- Storage: keep leftover stew in the refrigerator in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 280
- Sugar: 5.6 g
- Sodium: 438.5 mg
- Fat: 10.2 g
- Carbohydrates: 18.6 g
- Fiber: 3.3 g
- Protein: 28 g
- Cholesterol: 90.7 mg