Slow Cooker Venison Stew with Potatoes: Easy & Hearty!
Let’s talk about comfort food. This slow cooker venison stew with potatoes is hearty, rich, and packed with flavor. It’s the kind of meal that warms you up from the inside out. And the best part? The slow cooker does most of the work.
Slow Cooker Ground Venison Stew: Easy Beginner Recipe
Equipment
- slow cooker (Crock Pot)
- large saucepan (for thickening stock)
Ingredients
- 1 deer roast (sirloin or round)
- 2-3 tsp. Lawry's seasoned salt (enough to cover the roast)
- 2 tsp. ground black pepper (enough to cover the roast)
- 1/2 c. water
Veggies & Broth
- 5-6 potatoes (diced)
- 8 oz. baby carrots
- 3 celery stalks (cut into 1 in. pieces)
- 15-20 pearl onions, peeled (I use a bag of frozen ones)
- 4 oz. mushrooms (diced)
- 4 cups beef broth
Thickening Ingredients
- 3 tbsp. cornstarch
- 1/4 cup cold water
Final Touches
- 1/2 cup red table wine or red wine vinegar (add more to taste)
Instructions
Deer Roast Part 1
- Sprinkle the deer roast with Lawry's seasoned salt and ground black pepper. Cover all sides.
- Add ½ cup water and cook on low in a crock pot for 7-8 hours.
Broth & Veggies
- In a large saucepan, bring 4 cups of beef broth to a boil over medium-high heat.
- Add in 8 oz. baby carrots, 3 celery stalks (cut into 1 in. pieces), and 15-20 pearl onions (peeled). Cook for 10-15 minutes, or until the veggies have softened.
- Remove from heat, add 4 oz. mushrooms (sliced), and let sit for 5 minutes.
- You are going to reserve all of this broth for later. You are also going to be adding the vegetables to the crock pot using a slotted spoon.
Deer Roast Part 2
- Remove the roast from the crock pot and pull the meat apart. You can cut it into chunks if you would rather it be in pieces.
- Pour the stock from the crock pot into a separate large saucepan. NOT the one with the veggies and broth.
- Put the shredded meat back into the empty crock pot.
- Use a slotted spoon and add the veggies to the crock pot.
- Take all of the broth from the pan that contained the veggies and add it to the pan that now contains the beef broth. You know, the broth your poured out of the crock pot into another large saucepan.
Thickening Directions
- In a small bowl, combine 3 tbsp. cornstarch and ¼ cup cold water. Whisk this into the stock and heat over medium heat until it thickens.
- Pour the thickened stock over the meat and vegetables that are in the crock pot.
- Add in ½ cup of red table wine or red wine vinegar. Add more to taste if you would like.
- Bring this to the desired temperature in the crock pot and then serve.
I love this slow cooker venison stew recipe. It was given to me years ago from a friend who is a great cook. I call it Stacey’s Deer Stew.
Her family loves wild game meat as much as we do. They do a whole lot of cooking with it and this is a great go to venison stew recipe that is hearty, thick, and so good.
I have had this one written on a recipe card for as long as I can remember and I love getting to share it with other deer meat lovers.
Here’s what we’re doing for this deer stew recipe:
We’re starting with a venison roast—sirloin or round, whichever you have. Sprinkle it with Lawry’s seasoned salt and black pepper, then place it in the crock pot with ¼ cup of water. Set it on the low setting for 7-8 hours and let it do its thing. Slow cooking is the way to go for this stew.
Meanwhile, let’s build some flavor. In a pot, bring 4 cups of beef broth to a boil over medium-high heat. Toss in 8 ounces of baby carrots, 3 celery stalks (cut into 1-inch pieces), and 15-20 peeled pearl onions. Let that simmer for 5 minutes. Then, add 5-6 diced potatoes and cook until the veggies are tender.
Now, we turn off the heat and stir in 4 ounces of diced mushrooms. Let it sit for 4-5 minutes.
Time to bring it all together:
- Pull the roast from the crock pot.
- Pour the cooking liquid from the crock pot into a saucepan.
- Shred the venison and return it to the crock pot.
- Scoop the cooked veggies from the broth and add them to the crock pot, too.
Now, let’s thicken things up. In a bowl, mix 3 tablespoons of cornstarch with ¼ cup of cold water. Whisk that into the combined meat stock and 3 cups of vegetable broth in the saucepan. Heat on medium until it thickens. Pour it over the meat and veggies in the crock pot.
Final step: Stir in ½ cup of red wine or red wine vinegar (or more to taste). Let it warm up to serving temperature, and boom—you’ve got a stew that’s rich, savory, and absolutely delicious.
Ingredients List for Hearty Slow Cooker Venison Stew:
- 1 deer roast (sirloin or round)
- Lowry’s seasoned salt and pepper (to taste)
- ¼ cup water
- 5-6 diced potatoes
- 8 oz baby carrots
- 3 celery stalks (cut into 1-inch pieces)
- 15-20 pearl onions (peeled)
- 4 oz mushrooms (diced)
- 4 cups beef broth or beef stock
- 3 tbsp cornstarch
- ½ cup red table wine or red wine vinegar
That’s it! A hearty, no-fuss venison stew that’s slow-cooked to perfection. Give it a try and let me know what you think!
Why We Love Venison
Venison is clean, natural, and packed with flavor. No added hormones, no preservatives—just pure, lean meat straight from the field to the table. We know exactly where it came from and what went into it, which is a huge win.
Plus, we’re blessed to be able to process all our own, making the most of every cut. There’s something satisfying about knowing your meal came from hard work, patience, and respect for the land.
More Delicious Venison Recipes
If you love this slow cooker venison stew, you’ve got to try some of our other favorite venison recipes:
- Venison Carne Asada Bowls – Loaded with bold flavors and fresh toppings.
- Loaded Venison Nachos – Because nachos just taste better with perfectly seasoned venison.
- Venison Stuffed Peppers with Rice – Hearty, rich, and full of cozy flavors.
- Cast Iron Venison Skillet – A quick, sizzling way to enjoy venison at its best. This is some of the most tender deer meat you will ever have!
- Hearty Venison Chili – A chunky chili that is full of veggies and lean protein.
You can never have too many good venison recipes. If you’re looking for more ways to use wild game in your kitchen, these are a great place to start!
Frequently Asked Questions
What’s the best cut of venison for stew?
A sirloin or round roast works best for this recipe. It’s lean but tender when slow-cooked, making it perfect for stew.
Can I use a different thickener instead of cornstarch?
Yes! You can use all purpose flour instead. Just mix it with a little cold water before adding it to the broth.
Do I have to use red wine?
Nope! If you prefer, you can use red wine vinegar or even a splash of balsamic vinegar for a similar depth of flavor.
How do I store leftovers?
Let the stew cool, then store it in an airtight container in the fridge for up to 4 days.
What if I can’t find pearl onion?
You can dice up a medium onion to use in this recipe if you can’t find the pearl onion. However, I think the pearl onions are part of what make this recipe extra special.
Time to be a Doer and Make this Crockpot Venison Stew Recipe
This slow cooker stew that is full of fresh vegetables is a wonderful way to enjoy this cut of deer meat. Cooking venison is a weekly thing for me and I hope to share the love of cooking with deer meat to others.
Let me know if the comments below if there are any other venison recipes that you are wanting to make but can’t find the recipe for. I would love to help!
With love,
Anna Sue
