Slow-Cooked Venison Stew with Root Vegetables

This hearty slow-cooked venison stew is packed with tender venison, garden-grown root vegetables, and a rich broth. Perfect for warming up on a chilly day.

Ingredients

  • 2 lbs venison stew meat
  • 2 carrots, diced (garden-grown)
  • 2 potatoes, diced (garden-grown)
  • 1 onion, diced (garden-grown)
  • 2 cloves garlic, minced (garden-grown)
  • 4 cups beef or venison stock
  • 1 tbsp tomato paste
  • 1 tsp thyme (garden-grown)
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet. Brown venison stew meat on all sides and set aside.
  2. In a slow cooker, combine venison, carrots, potatoes, onion, garlic, stock, tomato paste, thyme, salt, and pepper.
  3. Cook on low for 6-8 hours until the meat is tender and the flavors meld.
  4. Serve hot with crusty bread or on its own.
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