Start by heating a skillet over medium-high heat and adding a drizzle of oil. Sear the venison cubes until they’re browned on all sides. This seals in the juices and adds a deeper flavor to the stew.

While the venison sears, prepare your veggies. Chop the carrots, dice the potatoes, mince the garlic, and finely chop the onion. Place them all in the slow cooker.

Once the venison is browned, transfer it to the slow cooker. Pour in the beef broth and red wine, making sure the ingredients are fully submerged. Toss in the bay leaves, thyme, and season with salt and pepper to taste.

Melt the butter in a small pan over medium heat. Gradually whisk in the flour to form a smooth paste. Cook until golden brown, then pour it into the slow cooker. Stir to evenly distribute the roux, which will thicken the stew as it cooks.

Set your slow cooker to the low setting, cover it, and cook for 6–8 hours. This extended cook time ensures the venison turns tender and the flavors meld beautifully.

When ready, remove the bay leaves, ladle the stew into bowls, and serve with crusty bread or a side salad. The aromas alone will make you want to dig right in!