Hunting season means lots of venison. And lots of venison means stews and chilis for my slow cooker. It’s a win-win situation!
- 1 lb beef or venison stew meat
- 2 medium potatoes, peeled and cut into chunks
- 1 can (14.5oz) beef broth
- 1 can (11.5oz) V8 juice
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 medium sweet onion, chopped
- 3 bay leaves
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 2 T cornstarch
- 1 T cold water
- 1 c frozen mixed vegetables
- Combine first 12 ingredients in a slow cooker.
- Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaves.
- In a small bowl, combine cornstarch and water until smooth; stir into stew.
- Stir in mixed vegetables, cover, and cook on high for 30 minutes or until thickened.
Beef or venison, pick your pleasure. Either works just as well, but if you’re using venison, choose the lower cook time. Calorie and fat count is based on venison. Beef will be somewhat higher.
Instead of frozen mixed vegetables, you can also use a frozen stew mix which usually comes with potatoes, pearl onions, and carrots. Keep in mind the extra potatoes will raise the calories some but this is still an extremely healthy meal.