CROCKPOT VENISON STEW RECIPES

Name: Hearty Venison Stew - Crock-Pot
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 2 1/2 quarts, 8 serving(s)
Ingredients: 1 1/2 lbs venison, cut into 1 inch cubes; 1/4 cup flour; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups low sodium beef broth; 1 teaspoon Worcestershire sauce; 2 garlic cloves, minced; 2 bay leaves; 1/2 teaspoon paprika; 3 carrots, sliced; 4 potatoes, diced; 2 onions, chopped; 2 stalks celery, chopped

HEARTY VENISON STEW - CROCK-POT RECIPE - FOOD.COM

Hearty Venison Stew - Crock-Pot Recipe - Food.com image

This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs venison, cut into 1 inch cubes
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon paprika
3 carrots, sliced
4 potatoes, diced
2 onions, chopped
2 stalks celery, chopped

Steps:

Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
Add remaining ingredients and stir to mix.
Cover and cook on low for 8-10 hours or high for 4-5 hours.

Nutrition Facts : Calories 221.4, FatContent 2.3, SaturatedFatContent 0.8, CholesterolContent 71.4, SodiumContent 109, CarbohydrateContent 27.4, FiberContent 3.7, SugarContent 3.3, ProteinContent 22.4

LEFTOVER CROCKPOT ROAST BEEF STEW – CAN'T STAY OUT OF THE ...

Leftover Crockpot Roast Beef Stew – Can't Stay Out of the ... image

Tasty beef stew recipe using leftover pot roast. This is a great way to use up leftover veggies, too. Leftover Crockpot Roast Beef Stew uses gluten free gravy and gluten free flour.

Provided by Teresa

Categories Soups, Stews & Chowders

Prep Time 25 minutes

Cook Time 6 hours

Yield 10

Number Of Ingredients 24

Ingredients

4 cups cooked roast beef (chopped)
1 cup cooked beef from T-Bone steak (or other steak, or more or less roast beef as desired)
3 cups cooked red potatoes (quartered)
1 1/4 cups cooked baby carrots (halved)
1 large onion (diced)
2 ribs celery (sliced)
2 1/2 cups leftover gluten free roast beef gravy
4 oz. can mushrooms (sliced, undrained)
1 leek (green top removed, diced or sliced)
1 heaping tablespoon minced garlic from a jar (or one very large clove garlic)
2 14.5-oz. cans stewed tomatoes or 1 29-oz. can whole tomatoes
1 cup green beans (ends removed)
1/4 cup fresh thyme leaves (or about 1 tsp. dried thyme)
1 tsp. fresh chopped sage leaves (or about ½ tsp. dried sage)
1 tbsp. fresh or dehydrated chives (snipped or diced)
1 tbsp. parsley
1/2 cup chicken (vegetable)
1/2 cup water (or 1 cup of broth)
3 bay leaves
3/4 tsp. salt
1/2 tsp. pepper
1 tbsp. worcestershire sauce
1/4 cup gluten free flour
1/4 cup water

Steps:

Spray 6-qt. crock pot with cooking spray.
Add all ingredients except bay leaves.
Stir together.
Add bay leaves carefully so they don’t tear.
Heat on low about 5-6 hours or until done or on high about 2 ½ to 3 hours.
Remove bay leaves.
Whisk gluten free flour with water.
Stir into stew.

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