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.

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.