I asked Mark what he wanted for dinner when he was home for Spring break. He really wanted a good stew. He gets it at school, but it is often salty and served with noodles.
Stew is a very flexible meal. Add more or less vegetables or add other favorites. Serve with a lettuce salad and maybe some bread, and you have an easy meal.
If you have frozen stew meat, you can still cook it in the crock pot. Skip browning the meat. Start cooking the stew on high in the morning and cook for 8 hours. We prefer to cook the frozen meat for 3 or 4 hours with pepper, garlic and onions, then add the remaining vegetables and spices for the last few hours of cooking.
Ingredients
- 3 pounds venison stew meat
- 2 Tbl butter
- 5 large potatoes
- 4 large carrots
- 3 large onions
- 3 stalks celery optional
- 3 garlic cloves mashed
- parsley to taste
- 1 1/2 cups beef broth
- salt to taste
- Black Pepper to taste
- 2 Tbl Worchestershire Sauce
- 2 bay leaves
Servings: people
Instructions
- Brown stew meat in butter. Do not cook through.
- Peel and cut vegetables into bite size pieces.
- Place all ingredients into crock pot. Use less salt and pepper than you think you will need.
- Cook on low for 8 hours or on high for 4. Crock pots vary, so you may have to cook a different amount of time.
- Taste and adjust seasonings if needed.
Recipe Notes
Replace venison with beef or combine the two if desired.
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