Slow-Cooked Venison and Potato Comfort Stew

Slow-Cooked Venison and Potato Comfort Stew
Chef Brainy
What Started it all:
Venison, Potato, baking soda, slow cooker

This hearty venison stew is perfect for a cozy night in. The slow cooker ensures the meat is tender and the flavors are rich. Don't mess it up!


  • 2 pounds of venison, cubed
  • 4 large potatoes, peeled and diced
  • 1 tablespoon baking soda
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 4 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste


  1. Season the venison cubes with salt and pepper. Rub the baking soda into the meat and let it sit for 15 minutes. Rinse thoroughly and pat dry.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the venison on all sides. Don’t overcrowd the pan, or you'll steam the meat instead of searing it. Transfer to the slow cooker.
  3. In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are slightly softened. Add to the slow cooker.
  4. Pour the beef broth and red wine into the slow cooker. Stir in the tomato paste, thyme, and rosemary. Season with additional salt and pepper if needed.
  5. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. The stew is ready when the venison is tender and the potatoes are cooked through.
  6. Ladle the stew into bowls and serve hot. This dish pairs wonderfully with a crusty loaf of bread.

There you have it, a no-nonsense, heartwarming venison stew that'll knock your socks off. Don't screw it up, and you'll have a dish that even the harshest critic would approve of. Enjoy!

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