This flavorful, meaty Crockpot Venison Stew is cooked on low in your crockpot all day bringing you home to the wonderful aroma of stew hitting your nose and making your mouth water!
Layer first 14 ingredients in an electric crockpot.
Combine flour, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to crockpot.
Pour beer and broth over venison. Cover and cook on low 7 ½ hours or until meat is tender. Discard bay leaf.
Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.