Slow Cooked Venison Stew


Serves:                4
Preparation:      15/20 mins
Cooking time:   3 hours



  • 500g Venison goulash
  • 3 Potatoes
  • 3 tomatoes – skinned and chopped
  • 1 red onion
  • Canola oil
  • 2 litres of water or as needed
  • 2 cubes beef stock
  • 2 tablespoons brown onion soup
  • Passata/tomato purée
  • ½ cup red wine



  1. Blanche the tomatoes and chop into chunks
  2. Peel the potatoes and chop into bite size pieces – keep in cold water to prevent them from turning brown
  3. Finely chop the red onion



  1. In a pot heat up the canola oil and fry the onions until translucent
  2. Add the venison and fry until meat has browned
  3. If you are using a slow cooker, transfer the meat and onions to the slow cooker before proceeding
  4. Add the 2 litres of water to the pot/slow cooker (judge for yourself, you might not need that much)
  5. Add the potatoes and tomatoes
  6. Lastly stir in the beef stock cubes, brown onion soup, passata, and red wine
  7. Turn the stove to a low setting where the liquid is just simmering. If using a slow cooker set to medium.
  8. Fit a lid on top of the pot and slow cook the stew for about 3 hours
  9. Give it a stir every now and again to make sure none of the ingredients stick to the bottom of the pot.

Serve with rice or couscous


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s