Venison Stew in the Crockpot

Prep:45minCook:4h 30min

This stew makes 6 quarts of stew, which may or may not be 15 servings...it's hard to tell with my family. I just know it lasts through dinner for a family of five and a few nights of leftovers after. Serve with warm crusty bread and/or oyster crackers. Also! Venison can be swapped out for chuck steak.

Updated at: Thu, 17 Aug 2023 04:50:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories173.2 kcal (9%)

Total Fat2.3 g (3%)

Carbs13 g (5%)

Sugars2 g (2%)

Protein23.8 g (48%)

Sodium541.2 mg (27%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

3 lbsvenison

cubed, backstrap preferred

3 Cbeef stock

1 packetonion soup mix

1 tspbeef bouillon

1 pkgfrozen mixed vegetables

3 Tbspcorn starch

1 Cbeef stock

Instructions

Step 1

Season the venison chunks, and brown in a skillet (a few minutes per side). Remove pieces and put in the crockpot.

Step 2

In the still hot skillet, pour in 3 C of beef stock and onion soup mix and bring to a boil. Once boiling, add Better than Beef Bouillon seasoning. Continue boiling until mixed thoroughly, and add mixture to crockpot. Set timer for 4 hours on high, or 7-8 hours on low, at minimum.

Step 3

Add veggies, potatoes, onion, and bay leaf with at about the 3:45hr mark if you're cooking on high, or the 6:45hr mark if you're cooking on low. They should be mixed thoroughly with the venison mixture and simmer together until the potatoes are done.

Step 4

Mix cornstarch and 1 C of beef stock vigorously. Keep refrigerated (can be done separately or together ahead of time). Once potatoes are done, stir cornstarch mixture into stew, and allow to simmer for 10ish minutes on high, or until you notice it start to thicken. (Note: it may not thicken fully until the next day.)