Slow Cooker Venison Stew Recipe

2020-07-09
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 9:00 h
  • Ready In: 9:10 h

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Nutritional Info

This information is per serving.

  • Calories

    599
  • Protein

    45.7 g
  • Carbohydrate

    46.1 g
  • Fat

    14.2 g
  • Cholesterol

    68.6 g
  • Sodium

    208.9 g
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Slow cooker venison stew recipe.

Another kind of beef stew. Cubed beef and vegetables cooked in a slow cooker. Easy and tasty! Do you like to cook beef in a slow cooker? If so, you may also like Beef Round Roast with Fettuccine

Slow Cooker Beef Round Roast with Fettuccine Recipe

Slice this perfectly cooked beef roast and serve with cooked fettuccine. Extremely delicious!!!

Makes 8 servings

Ingredients: 3 pounds (1.44 kg) boneless top or beef bottom round roast, salt and freshly ground black pepper, 1 cup (250 ml) sliced yellow onion, 1/2 cup (125 ml) beef broth, 1 tablespoon 15 ml) cornstarch, 2 tablespoons (30 ml) water, 1/2 cup (125 ml) frozen peas, thawed and drained, 2 oz (60 g) grated Romano cheese, 1 pound (480 g) cooked fettuccine, warm


Instructions: Sprinkle lightly meat with salt and black pepper. Place seasoned beef in slow cooker with onion and beef broth. Insert meat thermometer, so tip is in the center of the roast. Cover cooker and cook on low-heat setting for 4 hours or until meat thermometer registers 155º F (80ºC) for medium doneness.

Using tongs, remove cooked beef from the slow cooker and transfer to a serving platter. Cover loosely with aluminum foil and keep warm.

Add peas to slow cooker. Increase heat to high and cook, covered, for 10 minutes. Stir in combined cornstarch and water, stirring 2-3 times. Add Romano cheese, season to taste with salt and black pepper. Stir well. Toss peas mixture with cooked fettuccine. Serve with beef round roast.

Variation: Beef Round Roast with Horseradish Sauce – Make recipe as above, omitting fettuccine. Learn here how to prepare the best Horseradish Sauce.

Slow Cooker Venison Stew Recipe

Ingredients

  • 1 ½ pounds (760 g) venison or cubed beef
  • 2 tablespoons cooking oil
  • 1 medium yellow onion, peeled and chopped
  • 4 carrots, peeled and cut into pieces
  • 12 oz (360 ml) can whole tomatoes, undrained
  • 1 rib celery, cut into pieces
  • 1 red bell pepper, cored and sliced
  • 10 ½ 0z (315 ml) can beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon parsley flakes
  • 1 bay leaf
  • 2 ½ teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons quick-cooking tapioca

Method

Step 1

Brown meat cubes in a nonstick skillet in vegetable oil over medium heat. Transfer to slow cooker.

Step 2

Add remaining ingredients and mix well. Cover and cook on Low 8-9 hours.

Step 3

Variations for beef stew in the slow cooker: Substitute 1½ teaspoons garlic and 1 teaspoon salt to 2½ teaspoons salt. For added color and flavor, add 1 cup frozen peas 5 minutes before the end of cooking time.

Comment (1)

  1. posted by Fitoru Keto on June 29, 2020

    I’m planning on trying this tomorrow for lunch. I’m so excited! Thanks a lot for sharing!

      Reply

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