Prep 30 mins
Cook 8 hrs
This is the man's favorite stew recipe. I use a 5-quart crockpot and this recipe just fits in it. He prefers a thinner broth, so this isn't a thick, gravy like stew, but its a very tasty one!! His grandfather gave me the hint of adding cabbage to the stew, it definately enhances the flavor! Beef stew meat can also be substituted.
- 2 lbs venison, cut in stew meat
- 1⁄4 cup flour
- 1⁄2 teaspoon garlic salt
- 1 tablespoon Mrs. Dash seasoning mix
- 1⁄2 teaspoon black pepper
- 1 -2 tablespoon butter
- 2 cans beef broth
- 1 teaspoon Worcestershire sauce
- 3 tablespoons minced garlic
- 1 bay leaf
- 1 teaspoon paprika
- 4 carrots, sliced
- 4 potatoes, cubed
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 rutabaga, peeled and chopped
- 1⁄4 head cabbage, chopped
- Mix together flour, garlic salt, Mrs. Dash, and pepper.
- Dredge stew meat in flour mixture.
- In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
- Do not cook completely through.
- Place stew meat into crockpot and then add the rest of the ingredients.
- Stir to mix.
- Cook on low for 8 hours.
- Stir before serving.
This was well flavored & a nice crockpot recipe. We really enjoyed the addition of the turnips to the stew. It was something new to our standard stew, but really delicious. This does make a big batch and I froze the leftovers in containers. Thank you for sharing the recipe!
We really liked this, used elk and I didn't have any cabbage or rutabega but every thing else the same with one small addition. I added one cup of coffee to the broth believe it or not the coffee makes the broth heartier. Thank you will be making it this way from now on.
very good flavor,,, i did add turnip instead of rutabaga because i couldnt find one in the local market. also added 1/2 of leftover red wine . everyone loved it and it made the venison tender and not so gamey.... thanks for the recipe