Slow Cooker Venison Stew

Slow Cooker Venison Stew

2 pounds venison or beef stew meat, cut in 2-inch chunks
Salt and pepper
2 tablespoons olive oil
½ cup dry white or red wine
§ 4 carrots, diced
§ 1 onion, sliced
§ 4 potatoes, quartered
§ 3 cups beef stock

Heat oil in a large skillet. Season the venison or beef well with salt and pepper. Brown the meat, being careful not to overcrowd the pan. You may need to do this in batches. Then put it into a slow cooker. Pour wine into the skillet that you just cooked the beef in and bring it to a boil, scraping up brown bits from the beef. Pour that mixture over the beef in the slow cooker. Dump the vegetables and the stock into the slow cooker. Cover. Cook on low 5-6 hours or until the meat is falling apart and the vegetables are tender. To thicken stew, you can remove a couple cups of the cooking liquid, whisk in a tablespoon or two of flour and heat on the stove to a boil. Then add it back to the slow cooker.

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