Mix together the flour, 1 teaspoon salt, and ½ teaspoon pepper in a medium bowl. Pat the venison dry thoroughly with a towel to remove any moisture. Toss venison chunks in the flour mixture until evenly coated and the flour is absorbed.

Heat a large skillet over medium-high heat and add the chosen fat or oil. When hot, sear the venison chunks on all sides until browned. Work in batches if needed to avoid overcrowding, then transfer the seared meat to the bottom of the slow cooker along with the quartered potatoes.

Layer the diced carrots, celery, onion, minced garlic, Herbs de Provence, the remaining 1 teaspoon salt, and remaining ½ teaspoon pepper on top of the meat and potatoes.

Pour in the drained diced tomatoes, beef or venison stock, red wine, and add 5–10 dashes of Worcestershire sauce over the layered ingredients.

Cover and cook on low for 8–9 hours.

About 6 hours into cooking, remove a few spoonfuls of the broth into a separate bowl. Stir in the starch to create a smooth slurry, then pour it back into the stew. Stir well and slightly prop the lid to allow steam to escape as the stew continues to cook.

Once done, serve the thick, hearty stew with crusty bread.