Easy Crockpot Venison Stew (Recipe)

If you have pieces of prime venison that are too small for roasts or other meals, or if you have good neck meat, don’t grind them up for hamburger.  Instead, cut and package them for stew meat. Then, when you’re out hunting or on a cold winter’s day, you can put together this hearty stew that is easy to make and doesn’t require watching.

This stew  is a bit different than other stews as it uses barley.  I learned this trick from the owner of a bison ranch who shared her recipe with me many years ago. I incorporated the barley into my own stew recipe and it really made it tasty.  The original recipe is from my mom, but over the years, I added my own touches.  As a result, this is a hearty meal that will probably give you leftovers, which is great for lunches.

Easy Crockpot Venison Stew

A hearty stew with barley, you'll enjoy this on cold winter nights.  You can use just about any type of big game meat including elk, deer, bison, antelope, bear, and moose.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: stew, venison
Author: MH Bonham


  • 1 lb venison cut into cubes
  • 2 tbsp olive oil extra virgin
  • 1/4 cup flour
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp ground nutmeg
  • 1 tomato can use tomato sauce, ketchup, or canned tomato equivalent
  • 1 bell pepper sliced
  • 1/4 cup barley
  • 1 can cream of mushroom soup condensed
  • 1 cup wine any variety but red works best. I prefer syrah.
  • 1 tbsp Bouquet Garni see recipe notes on how to make
  • 1 cup water
  • extra flour and water for thickening
  • salt and pepper to taste

Frozen stew vegetables or fresh vegetables

  • 1 cup carrots sliced into bite-sized chunks
  • 1 cup celery sliced into bite-sized chunks
  • 2 cups potatoes quartered
  • 1/2 cup onions sliced (optional)
  • 1 cup fresh mushrooms sliced (optional)


  • Plug in and set slow cooker to cook for a minimum of 6 hours on low or 4 hours on high.
  • Add venison and olive oil, stir to coat.
  • Add flour, salt, pepper, nutmeg, and garlic powder.  Stir to coat.
  • Add Cream of Mushroom soup, wine, barley, green pepper, tomato, water, and Bouquet Garni.
  • Add all vegetables and cover slow cooker. 
  • Let cook, stirring occasionally.
  • Add water if the stew becomes too thick.  If too thin, mix 1/4 cup flour and 1/2 cup water and add to stew.
  • Stew should be ready 4 hours on high or 6 or more hours on medium.  Salt and pepper to taste.
  • Serve with buttered French bread.


Bouquet Garni is a wonderful herb mixture that adds a delightful flavor to my stew. I have a recipe for it here that I use quite frequently.  The good news is that you can store the dried herbs and use them for other dishes.

Other helpful stories you’ll like:

Delicious Bacon-Wrapped Tenderloin and Heart Recipe

Fast and Delicious Country Venison Recipe

Roast Venison Recipe

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