Slow Cooker Venison Stew
Adapted from Cooking Light, October 2006
Makes 6 servings
- 2 cups (1-inch) cubed peeled Yukon gold or red potato
- 2 cups of cremini mushrooms, quartered
- 1 cup (1-inch) cubed onion
- 1 cup (1-inch-thick) slices celery
- 1 cup (1-inch-thick) slices carrot
- 1/3 cup tomato paste
- 2 teaspoons chopped fresh oregano
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound venison tenderloin, cut into 1-1/2-inch pieces
- 1 tablespoon olive oil
- 1 cup brown ale (such as Newcastle)
- 1 (14-ounce) can less-sodium beef broth
Step 1: Layer first 13 ingredients in an electric slow cooker.
Step 2: Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.
Step 3: Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently.
Step 4: Add venison to slow cooker. Pour beer and broth over venison.
Step 5: Cover and cook on low 7 1/2 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.