Slow Cooker Venison Stew


If you've got some venison stew meat in the freezer, here's a fantastic recipe to make the most of it. Full of rich flavors and hearty vegetables such as mushrooms, potatoes, and turnips, this rustic, comforting stew comes together in a snap thanks to your slow cooker. The recipe calls for the meat to be browned in a skillet before it is added to the slow cooker, but if you want to cut down on prep time, you can put the flour-coated meat straight into the slow cooker. (Browning makes the meat more flavorful but it's not an essential step.) The addition of blackberry jam might sound odd, but trust us: it helps thicken the stew and adds a subtle sweetness to the sauce that balances out the savory flavors of the brown ale and Dijon mustard. Serve the stew as-is with plenty of crusty bread on the side, or ladle it over hot cooked mashed potatoes or buttered egg noodles.

Active Time:
40 mins
Total Time:
4 hrs 10 mins
Serves 6 (serving size: 2 1/2 cups)


  • 3/4 cup (about 3 1/4 oz.) all-purpose flour, divided

  • 5 teaspoons kosher salt, divided

  • 2 pounds venison stew meat, cut into (1-in.) pieces

  • 1/4 cup canola oil

  • 4 cups unsalted beef broth, divided

  • 1 (12-oz.) bottle brown ale beer (such as Newcastle)

  • 8 ounces fresh cremini mushrooms, quartered (3 cups)

  • 2 cups cubed (1-in. pieces) Yukon Gold potatoes (from 12 oz. unpeeled potatoes)

  • 3 medium (12 oz. total) carrots, cut into 1- x 1/2-in. pieces (about 2 cups)

  • 1 medium (6 oz.) turnip, peeled and cut into 1-in pieces (about 1 1/4 cups)

  • 2 tablespoons tomato paste

  • 1 tablespoon chopped fresh thyme

  • 2 cups trimmed and halved fresh Brussels sprouts (from 10 oz. Brussels sprouts)

  • 1/3 cup blackberry jam

  • 1/4 cup thinly sliced fresh chives, plus more for garnish

  • 3 tablespoons country-style Dijon mustard

  • 1 tablespoon chopped fresh dill

  • 1/2 teaspoon black pepper


  1. Stir together 1/2 cup of the flour and 2 1/2 teaspoons of the salt in a large bowl. Add venison; toss to coat.

  2. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add half of the venison; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from skillet; wipe skillet clean. Repeat process using remaining oil and venison.

  3. Whisk together 1/2 cup of the broth and remaining 1/4 cup flour in a small bowl until smooth; place in a 6-quart slow cooker. Add browned venison, beer, mushrooms, potatoes, carrots, turnip, tomato paste, thyme, and remaining 3 1/2 cups broth. Cover and cook until venison and vegetables are just tender, about 6 hours on LOW or 3 hours on HIGH.

  4. Stir Brussels sprouts into stew; cover and cook until tender, about 30 minutes on HIGH. Stir in jam, chives, mustard, dill, pepper, and remaining 2 1/2 teaspoons salt. Divide stew evenly among bowls; garnish with additional chives.

    Slow Cooker Venison Stew
    Photography: Caitlin Bensel, Prop Styling: Audrey Davis, Food Styling: Rishon Hanners
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