Rating: 4 stars
13 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

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.

Elisa Bosley
Recipe by Cooking Light October 2006

Gallery

Lee Harrelson; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Layer first 14 ingredients in an electric slow cooker.

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  • 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.

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

Nutrition Facts

232 calories; calories from fat 17%; fat 4.4g; saturated fat 0.9g; mono fat 1.9g; poly fat 1.2g; protein 21.7g; carbohydrates 26.3g; fiber 2.8g; cholesterol 64mg; iron 3.6mg; sodium 445mg; calcium 39mg.
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