Recipe: Venison Crock Pot Stew

It is inevitable that somewhere around the third weekend in November, every year, my husband leaves me.

Yes, hunting season has begun.

I am sure that I am not alone with countless scores of other women (and men as well) whose significant others travel off the grid, live in tents and brave the 0-degree weather in hopes of claiming their prize.

While I have mixed feelings on the subject of actually hunting, I do appreciate the fact that this activity provides bonding for my husband and his father in a way that everyday life doesn’t permit. I also have some fanciful dreams of living off the land myself, so once it’s all said and done I do appreciate the extra store of meat in our freezer for the winter.

I so love a good one-pot meal and this venison stew is a definite favorite in our household. It’s a quick and easy recipe to throw into the pot in the morning and reap the rewards at the end of the day. I don’t brown the meat, which is very helpful in the clean-up process and for the sake of time constraints, especially trying to shuttle the kids out of the house and to school in the morning.

The venison is rich and the stew’s flavor removes any “gaminess” left in the taste. The meat is enveloped in vegetables and potatoes, which allow for it to stand on its own as a complete and robust meal.

Though I am left in November to fend for myself, I am comforted by the delicious and hearty meals that this activity creates in return.

Venison Stew in a Crock Pot


  • 1 ½ lbs venison stew meat, cut into cubes
  • ¼ cup flour
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 2 cups beef broth
  • 1 tsp. Worcestershire sauce
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 5 potatoes diced
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 4 carrots, sliced
  • 1-8oz. container of cremini mushrooms, halved


  1. Mix the flour, salt and pepper; coat the stew meat in the bottom of your crock pot, stir to combine.
  2. Add the remaining ingredients, saving the mushrooms to be added later.
  3. Cook on high for 5 hours (or on a low setting for 8).
  4. Add the mushrooms about an hour before the cooking time has completed.
  5. Remove bay leaves and serve with crusty bread or over egg noodles.