Yummy Beef or Venison Stew

Yummy Beef or Venison Stew

8

"This is a yummy stew . . . you can omit the veggies, and just put it over rice or bread. It is a snap to make, and very versatile! You can use different vegetables, fresh or frozen. I don't recommend canned, because they will turn to mush."

Ingredients

5 h 55 m {{adjustedServings}} servings 326 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.
  2. Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.
  3. To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.
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Reviews

8
  1. 11 Ratings

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The last time I had venison, I didn't like it, my mother fried it. Last night I tried this receipe with sliced garlic, olive oil, lots of sliced mushrooms and green beans with potatoe, carrots ...

There was no gamey flavor at all from the venison. All five of my children actually ate this the night I made it and again for leftovers!

The family loved this. I did not have time to prepare in the slow cooker, so I made it on the stove, added 3T vinegar to tenderize the meat. Turned out geat.