Slow Cooker Venison Stew with Brown Gravy

Thursday, March 10, 2016
This slow cooker venison stew is a foolproof way to tenderize deer meat and the brown gravy is totally the best-tasting gravy to dunk your bread into.

Even though this is a staple in the winter months, I love it with all fresh vegetables in the summer when they are plentiful using frozen deer meat from the winter catch.

The fresh string beans, garden tomatoes and really this basic stew can be made with any meat including chicken, lamb, or of course what you can here for deer meat.

Slowly cooking these chunks makes a very fork-tender and very flavorful stew so it's really a great recipe all the way around.

Scroll down to this easy printable recipe card to get this delicious slow cooker stew on your tables



venison brown gravy easy stew in the slow cooker





Slow Cooker Venison Stew Step By Step

  1. cube potatoes and all vegetables using
  2. dump all ingredients in the slow cooker
  3. set to high for 8 hours
  4. drain the liquid simmer on the stovetop with gravy packets
  5. add the stew back and stir to coat




Ingredients You Will Need


  • venison
  • red wine (I use a good-grade Merlot)
  • cloves of fresh minced garlic
  • fresh peas
  • fresh carrots
  • medium onion chopped fine
  • potatoes peeled and cubed
  • 2 fresh basil leaves, 2 tablespoons parsley chopped, thyme fresh or dried




Other Vegetables and Meats Substitutions


  • Chicken
  • Veal
  • Venison
  • Pork
  • Italian Sausage Links
  • Zucchini
  • Diced tomatoes
  • Mushrooms
  • Peppers
  • Green Beans


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Slow Cooker Venison Stew with Brown Gravy

Slow Cooker Venison Stew with Brown Gravy

Yield: 8
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 8 HourTotal time: 8 H & 15 M
This is a basic brown gravy stew recipe made simply with a wine or beer base. The stew is done in a slow cooker and the venison will be fork-tender and flavorful.

Ingredients

  • 2 pounds of venison stew meat or use beef
  • 1 cup cabernet or merlot wine (you can also use apple juice for nonalcohol)
  • 4 cups of beef broth
  • 3 potatoes peeled and cubed
  • 1 cup peas or corn or both
  • 1 cup carrots sliced
  • 1 can of diced tomatoes (15 ounces or chopped fresh plum tomatoes)
  • 1 tablespoon Worcestershire sauce
  • 2 packages of brown gravy mix (I use McCormick)
  • 1 small onion sliced
  • 4 cloves of garlic
  • 1 teaspoon granulated garlic powder
  • salt, and pepper to taste
  • 1 teaspoon each: dried oregano, thyme, dried basil, and dried parsley

Instructions

  1. Dump everything except the gravy mix into a slow cooker.
  2. Slow cooker for 8 hours on low or 6 hours on high.
  3. Strain the liquid when done into a saucepan and add the gravy packet.
  4. Simmer until the gravy is thickened.
  5. If this is still too thin add a little cornstarch to the broth mixture and simmer until desired thickness.
  6. Add to the stew and stir to coat.
  7. Ladle into bowls, and serve with buttered hard-crusted bread.

Notes

Other Vegetables and Meats Substitutions


  • Chicken
  • Veal
  • Lamb
  • Pork
  • Italian Sausage Links
  • Zucchini
  • Diced tomatoes
  • Mushrooms
  • Peppers
  • Green Beans


Nutrition Facts

Calories

303.84

Fat (grams)

6.45

Sat. Fat (grams)

2.15

Carbs (grams)

26.18

Fiber (grams)

3.86

Net carbs

22.31

Sugar (grams)

5.36

Protein (grams)

30.1

Sodium (milligrams)

625.16

Cholesterol (grams)

70.31
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Try My Other Venison Recipes



Old Fashioned Venison Stew


Slow Cooker Venison Merlot Stew


Slow Cooker Venison Cacciatore


Fried Venison


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1 comment

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