Heat the olive oil and butter in a Dutch oven or large pot over medium heat. Once hot, add the venison stew meat and sear until the edges are nice and brown. Remove the venison from the pan and set it aside on a plate nearby.
Then, add the carrot, celery and onion to the pot and saute until everything starts to soften and the onions get brown around the edges, about 7-8 minutes. Then, add the flour, thyme, salt and pepper and saute for another 2-3 minutes. Stir in the tomato paste until well distributed.
Next, deglaze the pan with the full bottle of beer. Make sure to scrape up any bits stuck to the bottom of the pot, that’s where the flavor is.
Finally, add in the potatoes, venison and broth and mix everything together well.
Bring the stew to a boil over medium and turn the heat to low. Let it simmer uncovered for about an hour until it is rich and thick. Once the potatoes and venison are tender and the broth is thick, you can serve, or cover and continue to let it simmer until you are ready to eat.
beef, elk, lamb or bison would work well, too! You can use any cut of venison, backstrap would be lovely but you may not want to waste it in a stew recipe. Leg meat is tough, so this recipe helps it to be tender and delish!
If you want to make this in the slow cooker, saute the venison in a pan and add the flour, thyme, salt and pepper. Then deglaze the pan with the beer and transfer everything to a slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.