Crock-Pot Stew (beef/venison)
By doroalry
This is a tasty stew made in a slow cooker with either all beef or a beef and venison combination.
Rate this recipe
3.9/5
(7 Votes)
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
Details
Servings 8
Preparation
Step 1
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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