This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, vegetables, and a rich and flavorful broth.
2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat), ¼ cup all purpose flour, 2 tsp. salt, 1 tsp. pepper, 1–2 Tbsp. high heat tolerant oil or fat (duck/deer/beef fat, avocado oil, clarified butter), 1 lb. baby, gold potatoes, quartered, 3–4 large carrots, 3 celery stalks, 1 onion, 4–5 garlic cloves, 2 tsp. Herbs de Provence, 1 (15oz.) can diced tomatoes, 4 cups beef or venison stock, ½ cup red wine (dry red like a Cabernet or Bordeaux is lovely), 5–10 dashes Worcestershire sauce, Optional: 3 Tbsp. corn starch, arrowroot powder or tapioca starch
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