Slow Cooker Venison Stew

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

Preparation

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.