Slow Cooker Venison Stew Recipe

Slow cooker venison stew recipe.

Another kind of beef stew. Cubed beef and vegetables cooked in a slow cooker. Easy and tasty! Do you like to cook beef in a slow cooker? If so, you may also like Beef Round Roast with Fettuccine

Slow Cooker Beef Round Roast with Fettuccine Recipe

Slice this perfectly cooked beef roast and serve with cooked fettuccine. Extremely delicious!!!

Makes 8 servings

Ingredients: 3 pounds (1.44 kg) boneless top or beef bottom round roast, salt and freshly ground black pepper, 1 cup (250 ml) sliced yellow onion, 1/2 cup (125 ml) beef broth, 1 tablespoon 15 ml) cornstarch, 2 tablespoons (30 ml) water, 1/2 cup (125 ml) frozen peas, thawed and drained, 2 oz (60 g) grated Romano cheese, 1 pound (480 g) cooked fettuccine, warm

Instructions: Sprinkle meat with salt and black pepper lightly. Place seasoned beef in the slow cooker with onion and beef broth. Insert the meat thermometer, so the tip is in the center of the roast. Cover the cooker and cook on a low-heat setting for 4 hours or until the meat thermometer registers 155º F (80ºC) for medium doneness.

Using tongs, remove cooked beef from the slow cooker and transfer it to a serving platter. Cover loosely with aluminum foil and keep warm.

Add peas to the slow cooker. Increase heat to high and cook, covered, for 10 minutes. Stir in combined cornstarch and water, stirring 2-3 times. Add Romano cheese, and season to taste with salt and black pepper. Stir well. Toss the peas mixture with cooked fettuccine. Serve with beef round roast.

Variation: Beef Round Roast with Horseradish Sauce – Make the recipe above, omitting fettuccine. Learn here how to prepare the best Horseradish Sauce.

Slow Cooker Venison Stew Recipe

Ingredients

• 1 ½ pounds (760 g) venison or cubed beef
• 2 tablespoons cooking oil
• 1 medium yellow onion, peeled and chopped
• 4 carrots, peeled and cut into pieces
• 12 oz (360 ml) can whole tomatoes, undrained
• 1 rib celery, cut into pieces
• 1 red bell pepper, cored and sliced
• 10 ½ 0z (315 ml) can beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon parsley flakes
• 1 bay leaf
• 2 ½ teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons quick-cooking tapioca

Method