SOUTHERN BEEF STEW SLOW COOKER RECIPES

Steps:

• Stir together 1/2 cup of the flour and 2 1/2 teaspoons of the salt in a large bowl. Add venison; toss to coat.
• Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Add half of the venison; cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from skillet; wipe skillet clean. Repeat process using remaining oil and venison.
• Whisk together 1/2 cup of the broth and remaining 1/4 cup flour in a small bowl until smooth; place in a 6-quart slow cooker. Add browned venison, beer, mushrooms, potatoes, carrots, turnip, tomato paste, thyme, and remaining 3 1/2 cups broth. Cover and cook until venison and vegetables are just tender, about 6 hours on LOW or 3 hours on HIGH.
• Stir Brussels sprouts into stew; cover and cook until tender, about 30 minutes on HIGH. Stir in jam, chives, mustard, dill, pepper, and remaining 2 1/2 teaspoons salt. Divide stew evenly among bowls; garnish with additional chives. 

Steps:

• Combine flour, salt, and pepper in a shallow bowl; dredge beef in flour mixture. Heat half of oil in a Dutch oven over medium-high; add half of beef, and cook until browned all over, about 5 to 6 minutes. Transfer to a bowl. Repeat procedure with remaining oil and beef.
• Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a boil. Add beef; cover and reduce heat to medium-low. Simmer until beef is tender, 2 ½ to 3 hours.
• Stir in potatoes and carrots; cover and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas; cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley, if desired.