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Slow Cooker Venison Stew


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.


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