Begin by rinsing the carrots and potatoes thoroughly. Slice the carrots into even pieces and cut the potatoes into 1-inch chunks. Chop the onion finely. To prevent the potatoes from browning, soak them in cold water until ready for use.

Cut the venison into 1-inch chunks, ensuring uniformity for even cooking. Pat the pieces dry with paper towels to remove excess moisture.

In a small bowl, combine the all-purpose flour, salt, and ground black pepper. Sprinkle this mixture over the venison and toss until all pieces are evenly coated. This step helps thicken the stew as it cooks.

Transfer the coated venison to a slow cooker. Add the prepared carrots, potatoes, and onion. Pour in the water, then stir in the diced tomatoes with green chilies, Worcestershire sauce, minced garlic, crushed bouillon cubes, paprika, seasoned salt, and sugar. Stir thoroughly to ensure all ingredients are well combined.

Cover the slow cooker with its lid and set it to cook on low for 8-12 hours, or on high for 4-6 hours. The extended cooking time allows the flavors to meld and the venison to become tender.

Once cooking is complete, taste the stew and adjust the salt to your preference. For a fresh touch, garnish with chopped parsley or cilantro before serving.