VENISON STEW - KITCHEN IN THE WILDERNESS
Venison Stew - This is the best venison stew recipe! Made with classic stew ingredients such as carrots, potatoes, celery, and more with instructions for cooking the stew in a slow cooker, instant pot, or on the stovetop.
Provided by Madi
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 6
Number Of Ingredients 16
Steps:
- In a medium pan, saute the venison, onion, and garlic in olive oil over medium-high heat until the venison has browned.
- Transfer browned meat, onions, and garlic into a dutch oven. Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Bring the stew to a boil before reducing the heat to a simmer to cook for 45-60 minutes or until the vegetables are tender and cooked through.
- In a small mixing bowl, combine water and cornstarch. Mix until combined and then add into soup. Cook for 10 more minutes or until the stew thickens up.
- Remove bay leaf and serve.
- In a medium pan, saute the venison, onion, and garlic in olive oil over medium-high heat until the venison has browned.
- Transfer browned meat, onions, and garlic into a 6-quart slow cooker. Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Set slow cooker to HIGH for 2-3 hours or LOW for 4-6 hours.
- During the final 30 minutes of cooking, mix together the water and cornstarch in a small bowl and stir until combined. Add it into the stew and let the stew continue to cook. This should thicken the stew while it finishes cooking.
- Remove bay leaf and serve.
- Using the SAUTE function on the Instant Pot, saute the venison, onion, and garlic in olive oil until the venison has browned.
- Add in beef broth, potatoes, carrots, celery, tomato paste, italian seasoning, thyme, worchestershire sauce, bay leaf, and pepper. Seal the Instant Pot and cook using HIGH pressure for 35 minutes and then allow for natural release.
- Once the stew has finished cooking and the Instant Pot has depressurized, remove bay leaf. Combine water and cornstarch in a small bowl and then add it into the stew. Mix together and then let stew thicken up for a few minutes before serving.
Nutrition Facts : Calories 349 calories, CarbohydrateContent 46 grams carbohydrates, CholesterolContent 60 milligrams cholesterol, FatContent 5 grams fat, FiberContent 6 grams fiber, ProteinContent 30 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 707 grams sodium, SugarContent 5 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
SLOW-COOKER BEEF STROGANOFF RECIPE - BETTYCROCKER.COM
The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.
Provided by Betty Crocker Kitchens
Total Time 5 hours 15 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 500 , CarbohydrateContent 40 g, CholesterolContent 110 mg, FatContent 2 , FiberContent 3 g, ProteinContent 33 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 710 mg, SugarContent 4 g, TransFatContent 1 g
7 INGREDIENT SLOW COOKER VENISON STEW + STOVE TOP VER…
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