crock-pot venison-barley stew

Name: Crock-Pot Venison-Barley Stew
Cuisine: American
Ingredients: 1-1/2 lbs. venison, cut into 3/4-inch cubes; vegetable oil, to cook the venison and vegetables; 1 large onion, chopped (about 1-cup); 2 stalks of celery, sliced (about 1/2-inch slices); 2-1/2 cups of chopped carrots (1/2 to 3/4-inch in size); 3 medium size potatoes, cut into 1-inch chunks; 32 ounces of beef broth; 1 (15-oz.) can of tomato sauce; 2 heaping teaspoons of beef bouillon granules; 1/2 teaspoon of black pepper; 2/3 cup of quaker quick pearled barley; 1 cup of frozen peas, thawed (i just run them under warm water); 1 (6.75-oz.) can of sliced mushrooms, drained well

14 Pinches 4 Photos

Cindi Marie Bauer

Marshfield, WI

Updated on Oct 24, 2022

This is a delicious venison barley stew. When preparing this stew, I do cook the barley separately, rather than in the crock-pot. The end results, this was a hearty venison barley stew.

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prep time

cook time

method Slow Cooker Crock Pot

yield A 6-quart crock-pot of Venison-Barley Stew

Ingredients

1-1/2 lbs. venison, cut into 3/4-inch cubes
vegetable oil, to cook the venison and vegetables
1 large onion, chopped (about 1-cup)
2 stalks of celery, sliced (about 1/2-inch slices)
2-1/2 cups of chopped carrots (1/2 to 3/4-inch in size)
3 medium size potatoes, cut into 1-inch chunks
32 ounces of beef broth
1 (15-oz.) can of tomato sauce
2 heaping teaspoons of beef bouillon granules
1/2 teaspoon of black pepper
2/3 cup of quaker quick pearled barley
1 cup of frozen peas, thawed (i just run them under warm water)
1 (6.75-oz.) can of sliced mushrooms, drained well

How To Make crock-pot venison-barley stew

Step 1

In a large non-stick stock pot, heat a bit of the vegetable oil. Then lightly brown the venison in the stock pot.

Step 2

Once the venison is browned, remove it from the pot, and set it aside. Cover the meat so it doesn't dry out.
Step 3

Add the onions, celery, carrots and potatoes to the stock pot. (You may need to add a bit more vegetable oil to the pot.) Lightly sauté the vegetables for about 5 minutes.
Step 4

In a 6-quart crock-pot or slow-cooker, add the venison, cooked vegetables, beef broth, tomato sauce, bouillon granules, and the black pepper. Cover, and cook on high for 3 hours.
Step 5

After the 3 hours of cooking time, remove 2 cups of the broth, and add it to a 3-quart saucepan. At this point, add the thawed peas and well drained sliced mushrooms to the crock-pot, and cover the crock-pot.
Step 6

To the 3-quart saucepan, bring the broth to a boil, then add the barley. Cover the pan, reduce the heat to a simmer, and simmer the barley for 10 minutes. Be sure to stir the barley frequently, so it doesn't stick to the pan. The liquid/broth will be reduced and absorb the barley.
Step 7

Now add the cooked barley into the crock-pot and stir. Ladle the stew into the bowls and serve.
Step 8

Yields: A 6-quart crock-pot of Venison-Barley Stew
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