A comforting and flavorful venison stew, perfect for warming up on a chilly day.
Heat a frying pan over medium-high heat and sear the venison until browned on all sides.
Searing the venison locks in its juices and enhances the flavor.
Transfer the seared venison to a slow cooker.
Use a slow cooker for even cooking and tender meat.
Add the diced potatoes, sliced carrots, chopped onion, and sliced mushrooms to the slow cooker.
Cut the vegetables into uniform sizes for even cooking.
Sprinkle garlic powder and dried oregano over the ingredients.
Adjust the seasoning to your taste preference.
Pour in the beef broth and add the tomato paste, stirring gently to combine.
Ensure the liquid covers the ingredients for proper cooking.
Cover the slow cooker and cook on high for 5 hours.
Avoid opening the lid during cooking to maintain the temperature.
Mix the flour with a small amount of water to create a slurry, then stir it into the stew.
Adding the slurry thickens the stew to your desired consistency.
Season with salt and ground pepper to taste.
Taste the stew before adding salt to avoid over-seasoning.
Cook on low for an additional 5-7 hours until the meat is tender and the stew is thickened.
The longer cooking time enhances the flavors and tenderness.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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