Slow Cooker Venison Stew

Ingredients

• 2 cups yukon gold potatoes, peeled and cubed
• 2 cups cremini mushrooms, quartered
• 1 cup onion, 1-inch cubed
• 1 cup celery, 1-inch sliced
• 1 cup carrot, 1-inch sliced
• 1/3 cup tomato paste
• 2 teaspoons fresh oregano, chopped
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 2 large garlic cloves, minced
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 lb venison tenderloin, cut into 1 1/2-inch pieces
• 1 tablespoon canola oil
• 1 cup brown ale, like Newcastle
• 1 (14 ounce) can low sodium beef broth

Directions

1. 1

   Layer first 14 ingredients in an electric slow cooker.

2. 2

   Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.

3. 3

   Yield: 6 servings (each about 1 1/4 cups).