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.

How to Make It

Step 1

Layer first 14 ingredients in an electric slow cooker.

Step 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.

Step 3

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

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