Delicious and Easy Venison Stew in the Crock Pot |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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This is a variation that I did on Tomato-Based Beef Stew. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want! Ingredients:
2 lbs venison stew meat |
1 (28 ounce) can crushed tomatoes |
2 (14 1/2 ounce) cans stewed tomatoes |
3 carrots |
2 medium onions |
1 (1 lb) bag frozen mixed vegetables |
1/2 cup red wine |
2 cups beef broth |
1 lb sliced baby portabella mushrooms (optional) |
1 1/2 teaspoons garlic powder |
salt and pepper |
3 tablespoons worcestershire sauce |
2 teaspoons thyme |
2 bay leaves |
1 tablespoon olive oil |
Directions:
1. Heat oil in skillet on medium heat and brown venison stew meat.
2. Slice carrots to desired size.
3. Cut onions into wedges.
4. Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
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