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Slow Cooker Venison Stew with Gnocchi

This hearty slow cooker venison stew with gnocchi is perfect for chilly days, featuring tender venison, mushrooms, and a savory herb broth.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb venison stew meat, cubed Cut into fairly even cubes.
  • 1 lb mushrooms, sliced Any type like cremini or white button.
  • 1/2 cup sweet onion, chopped Can use yellow onion instead.
  • 3 cloves garlic, minced
  • 5 cups beef stock, divided Use low-sodium if preferable.
  • 1/4 cup flour For the slurry.
  • 2 Tbsp tomato paste Adds depth to the flavor.
  • 1 Tbsp Worcestershire sauce
  • 1 sprig fresh rosemary Can substitute with dried if needed.
  • 1 leaf bay leaf
  • 1/4 tsp freshly ground pepper
  • to taste Kosher salt Season lightly at the start.
  • 8 oz gnocchi Can substitute with small pasta shapes.

Method
 

Preparation
  1. Make a smooth flour slurry by sprinkling flour into the slow cooker and adding a few splashes of beef stock. Whisk until the flour is fully moistened, then add more stock gradually until smooth.
  2. Add the venison, mushrooms, onion, garlic, tomato paste, Worcestershire sauce, rosemary, bay leaf, and pepper. Pour in the remaining beef stock and add salt to taste. Stir gently to combine.
Cooking
  1. Cover the slow cooker and cook on high for 4 hours or on low for 6 hours. Near the end of cooking, check the venison for tenderness.
  2. About 15 minutes before serving, stir in the gnocchi. Optionally, shred the venison with two forks before serving.
Serving
  1. Remove the rosemary sprig and bay leaf. Ladle the hot stew into bowls and serve with crusty bread.

Notes

Store leftover stew in a covered container in the refrigerator for 3 to 4 days. Freeze for up to 2 to 3 months without gnocchi for better texture.