Slow Cooker Venison Stew

Submitted by Little Suzy Homemak

"This is from Cooking Light in October 2006."

 

• Ready In: 8hrs
• Ingredients: 21
• Serves: 6

ingredients

• 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

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 for 7 1/2 hours or until meat is tender. Discard bay leaf.
3. Yield: 6 servings (each about 1 1/4 cups).

Reviews

[jerryputnam]

I added a turnip.

 

[KateL]

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.