Crockpot Venison Stew
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
- 2 pounds venison roast cut into 1-inch pieces
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoon butter divided, sub avocado oil
- ½ sweet yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 2 tablespoons garlic minced
- 2 cups beef broth divided
- ¼ cup pomegranate juice
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 1-2 russet potatoes cut into 1 inch chunks
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 8 ounces baby bella mushrooms sliced (optional)
Instructions
- Prep Meat: Place cut-up venison meat in a large bowl and season with 1 tablespoon kosher salt and ½ teaspoon ground black pepper; toss to coat (feel free to use more or less salt according to preference). Set aside.
- Sear Meat: Bring a large cast iron skillet to a medium-high heat and add 1 tablespoon butter and let melt; swirl to coat. Add venison to the hot skillet and sear pieces on all sides, about 2-3 minutes. Remove from skillet and transfer to the slow cooker.
- Saute Veggies: Add remaining 1 tablespoon butter to the skillet (scrape up any bits of venison stuck to the pan) and add onion, carrots, celery, and 2 tablespoons garlic. Move around pan until garlic is fragrant onion has softened a bit - approx. 2-3 minutes. Transfer to the slow cooker.
- Broth: Add 2 cups beef broth, ¼ cup pomegranate juice, 1 tablespoon tomato paste, & 1 teaspoon balsamic vinegar to a slow cooker along with the russet potatoes. (Note: the liquid probably won't cover everything completely - that's okay!).
- 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 1 tablespoon cornstarch to that cup of broth and whisk to combine. Pour back into the slow cooker, stir to combine. Add in 1 cup frozen peas and 8 ounces baby bella 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
Calories: 267kcal | Carbohydrates: 15g | Protein: 38g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1221mg | Potassium: 901mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4086IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 6mg
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