Description
A hearty and flavorful Crockpot Venison Stew that is perfect for a comforting meal. Tender venison pieces simmered with vegetables in a rich broth until perfectly cooked.
Ingredients
Units
Scale
Venison Stew:
- 2 pounds venison roast, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Broth:
- 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)
Vegetables:
- 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
- 8 oz 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), pomegranate juice, garlic, tomato paste, and balsamic vinegar to a slow cooker. Whisk or stir to combine.
- Sear Meat: Bring a large cast iron skillet to medium-high heat and add oil to the pan; sear venison on all sides, about 2-3 minutes. Transfer to slow cooker along with onions, potatoes, carrots, and celery.
- Deglaze: Add remaining beef broth to the skillet to deglaze, scraping any bits; pour into the slow cooker.
- Crock Pot: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Thicken + Veggies: Whisk cornstarch into a cup of broth; add back to slow cooker with peas and mushrooms. Cook an additional 10-15 minutes.
- Serve: Adjust seasoning if needed and serve hot.
Notes
- You can add a splash of red wine for extra depth of flavor.
- This stew freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
