Begin by cutting the venison stew meat into uniform chunks, about 1 to 2 inches, to ensure even cooking.

In a skillet, heat a tablespoon of oil over medium-high heat. Once hot, add the venison chunks and brown for about 4-5 minutes on each side.

With the venison now in the slow cooker, add your chopped vegetables, pour in enough beef broth to cover, and add a splash of red wine or vinegar.

Cover the slow cooker and set it to cook on low for 8-9 hours or on high for 4-5 hours.

In the last hour of cooking, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry. Stir this mixture into your stew.

Once cooked, give the stew a gentle stir, check for seasoning adjustments, and ladle into bowls, garnishing with fresh herbs.