Slow Cooker Upper Peninsula Venison Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and comforting venison stew slow-cooked with root vegetables and regional herbs, perfect for cozy evenings. This american-inspired beef ready in about 505 minutes pairs cubed 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.

Prep: 25 min Cook: 480 min Serves 6 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 2 lbs cubed 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 canola oil in a large skillet over medium-high heat. Brown the venison in batches for 3-4 minutes per side until well browned, 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 for 5 minutes until softened and fragrant, then add to the slow cooker.
  4. Step 4: Pour 4 cups beef broth and 1 cup red wine into the slow cooker. Add 2 tsp chopped fresh thyme and 2 bay leaves.
  5. Step 5: Add 3 peeled and cubed medium potatoes to the slow cooker. Stir gently to combine.
  6. Step 6: Cover and cook on low for 7-8 hours until the venison is tender and vegetables are cooked through.
  7. Step 7: Remove bay leaves, season stew with additional salt and pepper if needed, and garnish with 2 tbsp chopped parsley before serving.

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Frequently asked questions

How long does Slow Cooker Upper Peninsula Venison Stew take to make?

Total time is about 505 minutes (25 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Upper Peninsula Venison Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed venison stew meat from drying out.

Can I substitute ingredients in Slow Cooker Upper Peninsula Venison Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Upper Peninsula Venison Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Upper Peninsula Venison Stew?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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