Venison Stew
From Betty Crockers Slow Cooker Cookbook
2lbs venison, cubed
2 medium onions, cut into 1/2 inch slices
1 pound small red potatoes, cut into 1/4 inch slices
2 medium apples, cut into 1/2 inch slices
1 bay leaf
1 can condensed beef broth
1 cup red Burgundy wine, or broth (no alcohol in our house so I used broth)
1/2 Worcestershire sauce (just realized I goofed and used a whole cup...still good)
1/2 cup packed brown sugar
1/8 teaspoon pepper
2 cloves garlic, finely chopped
1/4 cup flour
1/4 cup water
Layer meat and veggies in listed order in crock pot.
Combine broth, wine, Worcestershire sauce, sugar, pepper, and garlic. Pour over meat and cook low 8-10 hours until meat is tender.
Combine flour and water and mix in with stew and cook on high 30 minutes or so to thicken.
I served this with green beans and rolls. A salad would be a good addition too, but my other household members are a but picky on their veggies and salad usually gets skipped!!
Review...really good. I'll probably be making it again. The meat turned out very tender and not gamey tasting at all.
