Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 3 2026
Venison - Slow Cooker Venison Stew
Image From missallieskitchen.com
2 lbs. venison stew meat (or elk, antelope, moose, beef, bear – really any red meat)
¼ cup all purpose flour
2 tsp. salt, divided
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, diced
3 celery stalks, diced
1 onion, diced
4-5 garlic cloves, minced
2 tsp. Herbs de Provence
1 (15oz.) can diced tomatoes, drained
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
Mix together the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Pat the venison very dry with a towel to remove any liquid. Toss the venison chunks in the flour mixture until everything is coated and the flour is absorbed.
Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear the venison on all sides. You may need to work in batches to avoid overcrowding the meat.
Once seared, transfer the meat to the bottom of a slow cooker with the potatoes.
Then layer in the carrots, celery, onion, garlic, Herbs de Provence, the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, tomatoes, stock, wine, and Worcestershire sauce.
Set your slow cooker on low for 8-9 hours.
Optional (for thick stew) – After about 6 hours, remove a few spoonfuls of the broth and pour into a bowl or cup. Stir in the starch until the starch dissolves making a slurry. Pour the slurry into the stew, stir well and skew the lid for the remaining cook time.
Serve with crusty bread.