“World Class” Venison Stew
A hearty, old-fashioned venison stew loaded with tender meat, carrots, potatoes, corn, and peas in a rich, slightly sweet-savory broth. It’s the perfect slow-cooked comfort food for chilly fall or winter days.
Ingredients
- 2 lb. venison steaks
- 1 medium onion, thinly sliced
- 2 to 3 tablespoons vegetable oil
- 2 to 3 large carrots, cut to bite-size
- 6 cups hot water
- 2 tablespoons Worcestershire sauce
- 2 large potatoes, cut to bite-size
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 bay leaves
- 1 1/2 teaspoons paprika
- 1 small package frozen corn
- 3/4 teaspoon pepper
- 1 small package frozen peas
- Dash of cloves
- 8 tablespoons cornstarch
- 4 teaspoons beef bouillon
Instructions
- Cube the venison steaks into bite-size pieces and brown them in vegetable oil.
- In a crockpot, combine the browned meat, hot water, Worcestershire sauce, salt, sugar, paprika, pepper, cloves, beef bouillon, sliced onion, potatoes, and bay leaves.
- Cook for 6 hours.
- Add the frozen corn and peas, then cook for 1 more hour.
- Mix the cornstarch with a small amount of cold water and stir it into the stew.
- Simmer until the stew thickens.
- Remove the bay leaves.
- Serve hot and enjoy.
Cook’s Notes
Browning the venison well before slow cooking adds depth of flavor and helps tenderize the meat over the long cook time. Cut the potatoes and carrots to a similar bite-size so they cook evenly alongside the meat.
Ingredient Swaps
Beef stew meat can be substituted for venison if wild game isn’t available, and this recipe adapts easily to a slow cooker, crockpot, or instant pot method as noted by the original cook. Frozen mixed vegetables can stand in for the separate corn and peas if that’s what you have on hand.
Serving Suggestions
Serve the stew hot in bowls with crusty bread or cornbread on the side to soak up the flavorful broth. It also pairs well with a simple green salad for a complete meal.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.
Common Questions
Can I make this in an instant pot instead of a crockpot?
Yes, the recipe notes it can be adapted to an instant pot; just reduce the cooking time significantly and use the pressure cook setting, then finish with the cornstarch slurry to thicken.
Why do I need to brown the venison first?
Browning the meat before slow cooking builds a deeper, richer flavor base for the stew rather than just boiling the venison plain.
Can I use a different cut of venison?
Yes, any venison cut suitable for stewing, such as shoulder or round, works well since the long slow cook time tenderizes tougher cuts.