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Nutrition Facts
Serving Size 1 (247g) Recipe makes 10 servings
Calories 165
Calories from Fat 17		(10%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 472mg		19%
Potassium 597mg		17%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 2.7g	10%
	Sugars 1.9g
Protein 15.0g		30%
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Venison Stew

Recipe #12044 | ½ day | 20 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Lisa Hayward
Sep 23, 2001

This is a winter-time favorite. Nothing warms your chilled bones better than a hot bowl of thick, meaty stew. This recipe can also be used with beef.

SERVES 10 (change servings and units)

Ingredients

1 lb venison, cut in 1 inch chunks
4 medium potatoes, peeled and cut in 1 inch chunks
1 small onion, chopped in large pieces
1/2 lb fresh mushrooms, whole
1 cup carrot, cut in lengths of about 2 inches
2 (10 ounce) cans beef broth
1 cup water
1/2 cup flour
1/4 teaspoon garlic powder
1/8 teaspoon oregano
salt and pepper

Directions

1
In a medium frying pan, fry venison and onion, just enough to sear the outside of the meat.
2
Put all ingredients, except the flour, salt and pepper in a slow cooker or crock pot.
3
Allow to cook on high for about 5 hours.
4
Add flour and salt and pepper to taste.
5
Cook for another 5-7 hours on low.
6
You can leave it on low for several hours over and above the cooking time, which will allow the stew to become thicker and the meat more tender to your personal liking.

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Featured Reviews for This Recipe

From: TotallyCluelessCook

On Jul 26, 2009

This has turned out to be a great favorite of mine and my hungery hunter! Perfect comfort food recipe.

0 people found this review helpful

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From: WI Cheesehead

On Feb 24, 2009

Turned out great. I must have tender venison, because it was done after less than 6 hours on high. I tossed the stew in the flour, salt and pepper, and browned it then. I doubled the other seasonings. No mushrooms for us. I put Bisquick "dumplings" on top and let cook for about 15 minutes at the end. Family liked it. I might try some red wine, instead of water next time to add some richness. Now I just have to beg some more venison off of my in-laws! LOL!

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From: Elizabeth Williams

On Nov 27, 2001

Great stew! I coat the meat with flour, salt and pepper before browning though. That way you don't have to add it later to thicken the stew and you avoid that raw flour taste you ocasionally get when adding flour straight to a soup or stew.

18 people found this review helpful

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From: Jennifer1

On Oct 24, 2001

This Is definitley the best stew i have had yet i used beef insead of Venison since i didnt have any but i also added 1 tablespoon of liquid smoke Marinade WOW!! its great you can also cook this is a crock pot for 6 hours on high

5 people found this review helpful

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