Crock-Pot Stew (beef/venison)

This is a tasty stew made in a slow cooker with either all beef or a beef and venison combination.

Photo by Robin B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3-4

    lb. Beef stew meat and/or venison cut into 1.5 in. cubes

  • 1/3

    cup flour

  • 1

    tsp salt

  • 1/2

    tsp ground pepper

  • 2-3

    carrots, cut into bite size pieces

  • 2

    large stalks celery, cut into 1/4 in. pieces

  • 2-3

    small white onions cut into small pieces

  • 2-4

    potatoes (with skins) cut into 1 in. cubes

  • 1

    can (4 oz) sliced mushrooms (drained)

  • 1

    pkg frozen peas, corn, green beans or lima beans, partially thawed

  • 1

    can (10.5 oz) condensed beef broth

  • 1/2

    cup water

  • 1

    tsp minced garlic

  • 2

    tsp brown sugar

  • 2

    tsp Kitchen Bouquet (optional)

  • 1

    can tomato wedges or slices, drained

  • 1/4

    cup flour

  • 1/4

    cup water

Directions

Place meat cubes in Crock-Pot. Combine 1/3 cup flour with salt and pepper; toss with meat to coat throughly. Add all vegetables except tomato wedges to crock-pot and mix well. Combine beef broth, water, sugar, garlic and Kitchen Bouquet. Pour over meat and vegetables; stir carefully. Add drained tomatoes and stir well. Cover and cook on low setting for 10-14 hours (on High setting for 4-5.5 hrs) One hour before serving, turn on High setting. Make a smooth paste of 1/4 cup flour and the water; stir into Crock-pot. Cover and cook until thickened.

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