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Slow Cooker Venison Stew
Course
Dinner, Slow Cooker
Keyword
Dinner, Slow Cooker
Prep Time
15
minutes
minutes
Cook Time
6
hours
hours
Servings
8
Calories
279
kcal
Ingredients
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
Instructions
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.
Nutrition
Calories:
279
kcal
|
Carbohydrates:
21
g
|
Protein:
30
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
96
mg
|
Sodium:
244
mg
|
Potassium:
1007
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
28
IU
|
Vitamin C:
22
mg
|
Calcium:
30
mg
|
Iron:
5
mg