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Venison Vegetable Stew

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PREP TIME
20 min
COOKING TIME
540 min
TOTAL TIME
560 min
SERVINGS
8 servings
Dinner New England
Venison Vegetable Stew
Ingredients
  • 2 pounds venison stew meat
  • 8 medium potatoes, peeled and cubed
  • 3 medium onions, diced
  • 3 stalks celery, diced
  • 8 large carrots, peeled and diced
  • 3 cubes beef bouillon
  • 2 (14.5 ounce) cans beef broth
  • 2 tablespoons browning and seasoning sauce
  • 2 cups frozen green peas
  • 2 cups fresh mushrooms, sliced
  • salt and pepper to taste
  • 1/2 cup cornstarch
  • 1 cup water
Instructions
1
Combine the venison, potatoes, onions, celery, carrots, bouillon, and broth in a slow cooker. Add the seasoning sauce and just enough water to cover the ingredients completely. Set the slow cooker to High heat and cook until the stew reaches a rolling boil.
2
Reduce the heat to Low and continue cooking for 8-10 hours, or until the venison is tender.
3
Remove any excess fat that has accumulated on the surface of the stew and stir in the peas and mushrooms, if using. Season with salt and pepper to taste.
4
In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the stew, then increase the heat to High and cook until the stew has thickened and the peas have warmed through.