Prep 8 hrs
Cook 0 mins
This is from Cooking Light in October 2006.
- 2 cups yukon gold potatoes, peeled and cubed
- 2 cups cremini mushrooms, quartered
- 1 cup onion, 1-inch cubed
- 1 cup celery, 1-inch sliced
- 1 cup carrot, 1-inch sliced
- 1⁄3 cup tomato paste
- 2 teaspoons fresh oregano, chopped
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon salt
- 2 large garlic cloves, minced
- 1 bay leaf
- 1⁄4 cup all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 lb venison tenderloin, cut into 1 1/2-inch pieces
- 1 tablespoon canola oil
- 1 cup brown ale, like Newcastle
- 1 (14 ounce) can low sodium beef broth
- Layer first 14 ingredients in an electric slow cooker.
- 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 for 7 1/2 hours or until meat is tender. Discard bay leaf.
- Yield: 6 servings (each about 1 1/4 cups).
Very nice stew, terrific gravy. I doubled the potatoes, mushrooms, and venison, and used 6 oz. of tomato paste. For the liquids, I used 10 oz. of ale and 16 oz. of low sodium beef broth because I did not want to dilute it any more than that. Venison is best cooked medium rare so I cooked it for only 2 minutes or less so that the flour would create a good fond in the pot. DH loved his stew, and he loved drinking the left-over 10 oz. of Samuel Adams Nut Brown Ale with his stew. Made for 2013 My Three Chefs.