Rustic Venison Stew

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Savory, rustic flavor. Bread tastes so good in this broth you may not even make it to the soup!

Submitted by Brian Genest
Updated on January 26, 2022
Prep Time:
25 mins
Cook Time:
6 hrs
Total Time:
6 hrs 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 3 pounds cubed venison

  • 1 cup all-purpose flour, or as needed

  • 3 tablespoons butter

  • 1 cup dry red wine

  • 2 cups water

  • 2 cups beef broth

  • 2 cups browning sauce

  • 2 tablespoons Worcestershire sauce

  • 3 cloves garlic, smashed

  • 4 sprigs fresh thyme

  • 2 sprigs fresh oregano

  • 2 sprigs fresh parsley

  • 2 large bay leaves

  • 1 ½ tablespoons sea salt

  • 1 tablespoon ground black pepper

  • 4 medium red potatoes, chopped

  • 1 (8 ounce) package baby bella mushrooms, halved

  • ½ medium white onion, coarsely chopped

  • 3 large carrots, peeled and chopped

  • 3 cups egg noodles

  • ¼ tablespoon cornstarch

Directions

  1. Toss venison in flour to coat.

  2. Melt butter in a large skillet over medium-high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.

  3. Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.

  4. Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.

  5. When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

  6. Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.

  7. Serve stew in a bowl over egg noodles.

Nutrition Facts (per serving)

382 Calories
7g Fat
39g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 382
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 122mg 41%
Sodium 1078mg 47%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 34g 68%
Vitamin C 18mg 20%
Calcium 55mg 4%
Iron 16mg 91%
Potassium 964mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.