Slow Cooker Venison Stew

This is from Cooking Light in October 2006.

• Ready In: 8 hrs
• 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).