The Best Venison Stew Recipe
- 4 medium carrots (sliced)
- 3 medium potatoes (cut into 1-inch chunks)
- 1 medium onion (chopped)
- 2 pounds venison stew meat (cut into 1-inch chunks)
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 cups water
- 1 (10 ounces) can mild diced tomatoes with green chillies (undrained)
- 1 Tablespoon Worcestershire sauce
- 2 garlic cloves (minced)
- 4 cubes beef bouillon (crushed)
- 2 teaspoons paprika
- 2 teaspoons seasoned salt
- 1 teaspoon sugar
- salt (to taste)
- chopped parsley or cilantro (for garnish)
- Start by preparing the vegetables. Rinse and slice the carrots, cut the potatoes into 1-inch chunks, and chop up the onion. Soak potato chunks in cold water until ready to use; this will keep them from browning.
- Cut venison stew meat into 1-inch chunks, pat dry, and place into the slow cooker.
- In a small bowl, stir flour, salt, and black pepper together and then pour over the venison meat. Toss the venison in the flour mixture until well coated and the flour has been absorbed.
- Add water, carrots, potatoes, onion, diced tomatoes with green chillies (juice and all), Worcestershire sauce, garlic, crushed beef bouillon cubes, paprika, seasoned salt, and sugar into the slow cooker. Stir together until combined.
- Close the lid and cook on Low for 8 to 12 hours or on High for 4 to 6 hours.
- Optional: Add extra salt to taste and garnish with chopped parsley or cilantro.
- Serve with crackers or my Homemade Dinner Rolls. Enjoy!
Buy our Venison Goulash or Venison Neck or Shank Shin for this recipe
