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Slow Cooker Venison Stew

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 6 servings (serving size: about 1 1/4 cups)
This stew is full of hearty ingredients and is the perfect comfort food when it's cold out. Not big on venison? Substitute elk or beef stew meat.

Ingredients

  • 2 cups (1-inch) cubed peeled Yukon gold or red potato
  • 2 cups cremini mushrooms, quartered
  • 1 cup (1-inch) cubed onion
  • 1 cup (1-inch-thick) slices celery
  • 1 cup (1-inch-thick) slices carrot
  • 1/3 cup tomato paste
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 large garlic cloves, minced
  • 1 bay leaf
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound venison tenderloin, cut into 1 1/2-inch pieces
  • 1 tablespoon canola oil
  • 1 cup brown ale (such as Newcastle)
  • 1 (14-ounce) can less-sodium beef broth

Nutrition Information

  • calories 232
  • caloriesfromfat 17 %
  • fat 4.4 g
  • satfat 0.9 g
  • monofat 1.9 g
  • polyfat 1.2 g
  • protein 21.7 g
  • carbohydrate 26.3 g
  • fiber 2.8 g
  • cholesterol 64 mg
  • iron 3.6 mg
  • sodium 445 mg
  • calcium 39 mg

How to Make It

  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 7 1/2 hours or until meat is tender. Discard bay leaf.

  3. Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.