Crockpot Venison Stew

• Meat

  • 1 lb Venison tenderloin

• Produce

  • 1 Bay leaf
  • 1 1 cup slices Carrot
  • 1 1 cup slices Celery
  • 2 cups Cremini mushrooms
  • 2 Garlic cloves, large
  • 1/2 cup Onion
  • 1 tsp Oregano, dried
  • 1/2 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried
  • 2 cups Yukon gold or red potato

• Canned Goods

  • 1 (14-ounce can Less-sodium beef broth
  • 1/3 cup Tomato paste

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 3/4 tsp Black pepper, freshly ground
  • 1/8 tsp Black pepper
  • 5/8 tsp Salt
  • 1 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Canola oil

• Beer, Wine & Liquor

  • 1 cup Ale, brown

Found on grumpyshoneybunch.com

Description

Ingredients

• 2 cups cubed peeled Yukon gold or red potato
• 2 cups cremini mushrooms, quartered
• ½ cup cubed onion
• 1 cup slices celery
• 1 cup slices carrot
• ⅓ cup tomato paste
• 1 teaspoons dried oregano
• 1-1/2 teaspoons sugar
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 2 large garlic cloves, minced
• 1 bay leaf
• ¼ cup all-purpose flour
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pound venison tenderloin, cut into 1½-inch pieces
• 1 tablespoon canola oil
• 1 cup brown ale
• 1 (14-ounce) can less-sodium beef broth

Directions

• Layer first 14 ingredients in an electric crockpot.
• Combine flour, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to crockpot. Pour beer and broth over venison. Cover and cook on low 7½ hours or until meat is tender. Discard bay leaf.
• Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.