Yield
6 servings (serving size: about 1 1/4 cups)
Photo: Lee Harrelson; Styling: Jan Gautro

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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