What better way to enjoy a chilly winter day than to fill up that Crock-Pot with a delicious jumble of ingredients and let it simmer all day?
Ingredients
- 1½ pounds venison stew meat, cut into 1½-inch pieces (If venison is unavailable, substitute beef stew meat.)
- ½ cup flour
- 1¼ tsp salt, divided
- ½ tsp black pepper, divided
- 1 Tbsp vegetable oil
- 3 garlic cloves, peeled and finely chopped
- 2 cups Yukon gold potatoes, washed and unpeeled, cubed into 1-inch pieces
- 2 cups turnips, peeled and cubed into ½-inch pieces
- 1 cup onion, ¼-inch dice
- 1 cup celery, ¼-inch dice
- 1½ cups carrots, cut into ¼-inch slices
- 3 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 Tbsp chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 cup brown ale
- 1 (14-ounce) can beef broth
- ¼ cup chopped fresh Italian parsley
Instructions
Place the flour in a large Ziploc bag. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Place venison in the bag and shake to coat the meat.
Heat a large sauté pan with the vegetable oil. When hot, add the venison. Cook, stirring occasionally until meat is lightly browned. Add the chopped garlic and cook for one more minute.
Place the venison and all remaining ingredients, except the fresh parsley, and the remaining ¾ teaspoon salt and ¼ teaspoon pepper into a slow cooker. Mix to combine. Cover and cook on low heat for 7 hours. When ready to serve, stir in the chopped fresh parsley.
Serves 6 to 8
