Slow Cooker Venison Stout Stew
Cook Time
5-8 hours
Yield
6 servings
RECIPE Ingredients
- 16 oz. venison stew meat, cut into 1” pieces
- 1 pack D’Artagnan applewood smoked bacon (10 oz.)
- 3 tablespoons butter
- 1 cup peeled & sliced in ½" rounds
- 1 large onion, large dice
- 1 cup celery, ½” slices
- 8 oz. large chopped mushrooms
- 3 garlic cloves, minced
- 2 tablespoons flour
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 lb. gold baby potatoes, halved
- 1 (12 oz.) bottle of dry stout beer
- 4 cups unsalted beef stock
- Dash of sherry vinegar
Price
$9.99
- Heritage-breed hogs raised humanely on small farms
- No antibiotics, no growth hormones
- No animal by-products
- Air-chilled pork (retains less water weight)
- No artificial preservatives, nitrates, or nitrites added
- Rubbed with salt and sugar
- Naturally smoked over applewood chips
- Gluten-free
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Price
$94.99
- Authentic, Cervena-certified venison
- Every farm practices sustainable farming methods and humane treatment of animals
- Grass fed, pasture raised
- No antibiotics, hormones or steroids
- High in protein, lower in fat and calories than beef
- Sold in an uncooked state
- Product of New Zealand
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
Let the slow cooker do all the work to tenderize our hearty venison meat for this savory stew. The rich flavor of stout beer adds depth to the broth, and a splash of sherry vinegar brightens and balances the complex flavors.
RECIPE Preparation
- In a large pan over medium-high heat, cook bacon until deeply browned and crisp. Remove with a slotted spoon and drain on paper towels. Set aside, leaving the rendered fat in the pot.
- Add 1 tablespoon of butter to the bacon fat. Once hot, add venison stew meat and sear until browned on all sides. Remove the venison and set it aside.
- Add remaining butter to the pan. Then add carrots, onion, celery, chopped mushrooms, and garlic. Cook until the vegetables begin to caramelize, about 10-15 minutes.
- Sprinkle flour, thyme, salt, and pepper over the vegetables, stirring to coat. Stir in tomato paste and cook for 1-2 minutes.
- Deglaze the pan with the stout beer, scraping up any browned bits. Return the venison to the pan.
- Transfer everything to a slow cooker. Add the baby potatoes, bay leaves, and beef stock. Cook on high for 5 hours or on low for 8 hours.
- Before serving, stir in a dash of sherry vinegar, then crumble the bacon into pieces and stir it into the stew. Optional garnish: a dollop of sour cream and chopped chives.
