Ingredients:

  • 2 pounds venison stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth (or venison broth for a richer flavor)
  • 4 medium carrots, sliced
  • 3 stalks celery, chopped
  • 2 large potatoes, peeled and cubed
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • (Optional) bay leaf
  • (Optional) Salt and pepper to taste
  • (Optional) ½ cup red wine (for depth of flavor)

Instructions:

  1. In a large skillet over medium-high heat, add the olive oil. Once hot, add the venison stew meat in batches to avoid overcrowding. Sear each side until browned (about 3–5 minutes). This step adds depth of flavor.
  2. After browning the meat, transfer it to the crock pot. In the same skillet, add diced onions and cook until translucent (about 3 minutes), then add minced garlic and sauté for an additional minute.
  3. If using red wine, pour it into the skillet while scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer for about two minutes before transferring everything to the crock pot.
  4. Add beef broth (or venison broth), carrots, celery, potatoes, tomato paste, thyme, rosemary bay leaf , salt and pepper to taste into the crock pot with seared meat and aromatics.
  5. Cover with lid and cook on low for about eight hours or on high for about four hours until venison is tender.
  6. Before serving remove bay leaf; stir stew well and adjust seasoning if necessary.
  7. Serve hot with your choice of sides!