Mountain Man Slow Cooker Venison Stew

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Hearty slow-cooked venison stew with root vegetables and red wine. This slow-cooker recipe, ready in about 440 minutes, pairs venison stew meat, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs venison stew meat
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 medium parsnip, peeled and cubed
• 2 medium potatoes, peeled and cubed

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, toss 2 lbs venison stew meat with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the coated venison pieces in batches and brown on all sides for 3-4 minutes per batch, then transfer to the slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion, 3 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves. Sauté over medium heat for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Pour 1 cup red wine into the skillet, scraping up any browned bits from the bottom, and cook for 2 minutes to reduce slightly.
5. Step 5: Transfer the wine and vegetable mixture to the slow cooker. Add 2 cups beef broth, 3 fresh thyme sprigs, 1 bay leaf, 2 cubed parsnips, and 2 cubed potatoes.
6. Step 6: Cover and cook on low for 7-8 hours or on high for 4-5 hours until venison is tender and vegetables are cooked through.
7. Step 7: Remove thyme sprigs and bay leaf before serving. Ladle stew into bowls and enjoy a comforting mountain-inspired meal.