Venison Stew

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.

• Ready In: 8 hrs 30 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Mix together flour, garlic salt, Mrs. Dash, and pepper.
2. Dredge stew meat in flour mixture.
3. In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
4. Do not cook completely through.
5. Place stew meat into crockpot and then add the rest of the ingredients.
6. Stir to mix.
7. Cook on low for 8 hours.
8. Stir before serving.