Slow Cooker Venison Stew

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This stew is full of hearty ingredients and is the perfect comfort food when it's cold out. Not big on venison? Substitute elk or beef stew meat.

Ingredients:

2 cups (1-inch) cubed peeled yukon gold or red potato

2 cups 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

2 large garlic cloves, minced

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 canola oil

1 cup brown ale (such as newcastle)

1 (14-ounce) can less-sodium beef broth

Directions:

1. Layer first 14 ingredients in an electric slow cooker.
2. Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
3. Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.

By RecipeOfHealth.com