Homestyle Venison Stew

A very generous friend of mine brought me some of his venison ~ ground, steaks, and a roast.  I used the beautiful roast in this recipe; however, beef can be easily substituted.

Homestyle Venison StewHomestyle Venison Stew


  • 3-4 pound venison roast (or beef roast)
  • 2 tablespoons ghee, bacon grease, or oil or choice
  • 2 carrots, peeled and diced
  • 2 stalks of celery, chopped into crescents
  • 1 sweet onion, diced
  • 1 turnip, peeled and diced
  • 2 tablespoons fresh thyme leaves (and extra for optional garnish)
  • 1 tablespoon Worcestershire sauce
  • sea salt and ground pepper, to taste
  • 3 cups beef broth (or broth of choice)
  • 28-ounce can of crushed tomatoes


  1. Place the roast in a slow cooker.  Cover with water.  Cook on the lowest setting overnight.
  2. In the morning, cut the roast into 1/2-inch cubes.
  3. In a Dutch oven or heavy-bottomed pot, heat the ghee, carrots, celery, onion, and turnip over medium heat until onions are tender.  Add the cubed meat.  Cook for an additional 3 minutes. Add thyme, Worcestershire sauce, salt, pepper, broth, and crushed tomatoes.  Stir.
  4. Bring to boil. Reduce heat to a simmer.  Cover and simmer for 1 hour.  Serve. Garnish with additional thyme leaves, if desired.
  5. Enjoy!

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