Name: Slow cooker venison stew
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 7 oz venison stew meat, trimmed and cut into 1-inch cubes; 5 oz Yukon Gold potatoes, cut into 1-inch chunks; 1 1/4 medium carrots, cut into 1/2-inch thick coins; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 3/4 cup beef broth; 1 tbsp tomato paste; 1 tsp Worcestershire sauce; 1/2 tsp red wine vinegar; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 2 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

461 calories

Protein: 51g; 43% of calories
Carbs: 43g; 37% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 8 hr

In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper until the tomato paste is fully dissolved.
Place the potatoes, carrots, onion, and garlic in the bottom of a small slow cooker. Lay the venison cubes on top of the vegetables. Pour the broth mixture over the meat and vegetables.
Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. To serve the whole family, multiply the ingredients by 5 and use a standard 6 quart slow cooker. Done when Venison is fork-tender and vegetables are soft, 165°F.
Stir in the red wine vinegar and fresh parsley. Taste and add a final pinch of salt if needed.

Nutrition

Ingredients

Instructions

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