Venison Stew – Slow Cooker

After a sunny, dry and mild September and October, normal Scottish autumn weather has resumed… Rain, winds and dark, dreary days are once more upon us.

The consolation is a stew – warm, delicious and extremely comforting. I love stew so much I’d eat it in the height of summer anyway, but it does seem so fitting for this time of year. I’ve used venison here, but you could substitute this with beef or lamb instead (choose cuts that needs long, slow cooking).

I’ve suggested three to four servings – three is best for greed purposes. Serve this with steamed cauliflower and broccoli. You can also make fake mashed potatoes with steamed cauliflower – recipe here.

Venison Stew

  • Servings: 3-4
  • Difficulty: easy
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  • venison 2600g venison (choose the meat that needs long, slow cooking)
  • 2 small onions, very finely diced
  • Three medium-sized carrots, peeled and cut into big chunks
  • 4 cloves garlic, crushed
  • 2-3 sticks of celery, chopped
  • 100g streaky bacon
  • 1/2tbsp salt
  • 1tbsp freshly ground black pepper
  • 1tbsp Herbes de Provence
  • 1tbsp fresh rosemary, finely chopped
  • 11/2 tbsp cornflour


  1. Put the venison in a Ziplock or equivalent plastic bag with the salt, pepper, corn flour, and herbs and shake well so that all the meat is coated in the flour.
  2. Put the meat and the rest of the ingredients in a slow cooker and mix well. Cover the ingredients with water (remember, the vegetables will leak out water as they cook too, so you only need the water to just cover the ingredients.
  3. Set the slow cooker to low and leave for seven to eight hours. (Remember that taking the lid off a slow cooker adds another 20 minutes to the cooking time.)

Serve and enjoy.

(If you don’t have a slow cooker, then prepare the meat as in stage 1, then place in a large casserole dish with the rest of the ingredients and add water. You’ll need a little more than if you were using a slow cooker but basically add enough water to cover all the ingredients. Cover the dish with a lid and cook at 150 degrees C (130 fan) for three to four hours – until meltingly tender.)

This recipe has 21g of carbs per serving and 5g of fibre if serving three, and 15g of carbs and 3.75g of fibre for four. If you leave out the cornflour, you’ll reduce the carb count by a further 6-7g per serving – but a thick, juicy sauce is a marvellous thing…



Spicy Chicken Stew – Low-Carb and Slow Cooker Friendly

Is there a word for someone who eats the same meals day in/day out? Is it a new diet trend about to be reported in the Huffington Post a la mono eating?

Not yet – well, not yet, according to my crude Google searches, but I’d like to promote it. I’m the kind of person who will happily eat the same meal for dinner four nights in a row. It’s nice and easy (you only prepare food the one night and then that’s dinner sorted for the next four evenings), it means no waste and less shopping.

A good grater makes grating ginger easy-peasy.
A good grater makes grating ginger easy-peasy. puts forward some very good reasons for eating the same meals day in/day out because it’s low maintenance, easier and good for tracking. My version is perhaps slightly different – eat the same meal for four or five days and then change to another option for the next few days.

Anyway, that was a long and round-about introduction to another great, low-carb recipe. I first spotted this recipe on the rather fabulous eatdrinkpaleo website. The urge to tweak is always there with me, so I made the dish my own with a few substitutions and turning it into a one-pot slow cooker version. No browning and one dish only.


Spicy Chicken Stew – Serves 4

  • 1tbsp coconut oil
  • 6 skinless, boneless chicken thighs
  • 1 medium onion, finely sliced
  • 4 cloves garlic, finely crushed
  • 2-3tbsp freshly grated ginger
  • 1tbsp ground cumin
  • 1tbsp turmeric
  • 1tbps hot paprika
  • 2-3 fresh chillies (omit seeds for a milder flavour)
  • 4 cloves
  • 500g passata
  • 3tbsp tahini paste
  1. Place all the ingredients in your slow cooker, mix well to combine. You might need to add a little water – just make sure all the chicken is covered with liquid. Cook on a slow setting for seven hours. Remove the cloves, then use forks to shred the chicken and season well with salt and pepper.
  2. This is good served over steamed cauliflower or broccoli.
Kudos to anyone who can suggest what to do with the rest of the cloves...
Kudos to anyone who can suggest what to do with the rest of the cloves…