I’m currently enjoying a much anticipated writers retreat. We started on Thursday this year, which made me extremely happy. Our meals are provided for us and cooked by our amazing hostess.
Thursday was a cold and rainy day. Whatever she had planned to cook for dinner that night went out the window once she stepped outside into the chilly air. She decided we needed vegetable stew. She threw everything in the crock pot and let it cook slowly, which allowed us to smell it all afternoon and work up hearty appetites.
While I was enjoying my delicious savory vegetable stew, I started thinking about how long it had been since I made venison stew. I love that stuff. I always make a crock pot full, so it lasts me all week unless the kids are there. I think I may put a pot on to cook when I get home in a few days. I can practically smell it now.
Margarite’s Crock Pot Venison Stew Ingredients 1 pound of venison stew meat or breakfast steak (Beef may be substituted) 1 pound baby carrots 1 pound Yukon Gold or red potatoes, cubed (You can peel them or not. Your choice) 1 can green beans, 14.5 oz 1 can corn, 14.5 oz 1 can crushed tomatoes, 28 oz 1 stalk celery, chopped 1 pound mushrooms, optional 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder
Brown venison in a nonstick skillet over medium high heat. Drain the cans of veggies. Add all ingredients to crock pot and cover with water. Stir to mix everything well. Cook on high for 4 to 6 hours or low for 8 to 10 hours. As with all of my recipes, this one is easily customized. Feel free to throw some zucchini or yellow squash in there if you like.
I like to serve this hearty stew with fresh hot rolls or cornbread. My husband eats it with saltine crackers.
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