The following recipe for Crockpot Venison Stew is from SurvivalBlog reader Tony D.
Ingredients
- 3 lb venison stew meat cut into 1-inch or smaller cubes. (You can substitute elk meat or beef chuck roast.)
- Salt (quantity to suit your taste)
- black pepper, ground (quantity to suit your taste)
- garlic powder (quantity to suit your taste)
- onion powder (quantity to suit your taste)
- garlic powder (quantity to suit your taste)
- paprika (quantity to suit your taste)
- 1/2 cup flour
- 2 tbsp butter
- 1 cup red wine (I use and inexpensive Cabernet Sauvignon)
- 1 1/2 cups celery, chopped
- 2 cups carrots, chopped
- 1 onion, chopped
- 2 lb potatoes, chopped into large pieces. (I use Yukon Gold spuds)
- 1 tbsp minced garlic (or less, to suit your taste)
- 6 oz tomato paste
- 2 tbsp Worcestershire sauce
- 3 cups beef broth
- 2 bay leaves
- 1 1/2 cups hulled peas (fresh or frozen)
Directions
Start by prepping all of the vegetables. Chop an onion. Chop about 1 1/2 cups of celery. Chop about 2 heaping cups of carrots (be sure to keep these in larger bite size pieces). Scrub 2 lbs of Yukon gold potatoes and chop them into larger bite size pieces. Set all the vegetables aside.
If you are not using stew meat that is already in cubes, cut a venison or beef roast into large cubes and season with some salt, pepper, and garlic powder. Add 1/2 cup of flour to a large container and toss the meat in the flour.
Heat a large skillet over medium-high heat. Add two tbsp of butter. Once the butter has melted add half of the meat and cook just until browned on all sides. Remove the meat from the skillet and add two more tbsp of butter. Brown the rest of the meat. Remove the meat from the skillet and add 1 cup red wine. Scrape all the browned bits from the skillet and turn the heat off.
Spray a large crockpot with cooking spray and add the meat to the crockpot. Pour the red wine over the meat. Add the chopped celery, carrots, and onion. Add the potatoes and season with salt, pepper, onion powder, garlic powder, and paprika.
Next, add one tbsp of minced garlic, 6 ounces of tomato paste, 2 tbsp of Worcestershire sauce, and 3 cups of beef broth. Stir as best as you can while still keeping the meat submerged in the liquid. Top with a couple of bay leaves.
Cook on your crockpot’s low setting for 8-to-10 hours. Once the meat is tender, add 1 1/2 cups of frozen peas and let them cook in the crockpot for at least 15 minutes.
SERVING
Remove the bay leaves before serving.
Serve in bowls with some fresh-baked bread. Enjoy!
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