My sister Julia actually made this stew. I provided the recipe, Mike provided the meat, and she turned out a masterpiece. I loved how hearty this was and that it was packed with vegetables. In fact, vegetarians could easily omit the venison and still have a filling dish! I want to make this again...which means I'll have to steal more venison from Maggie's freezer, or use, heaven forbid, cow meat ;)
One Year Ago: Black and White Bean Soup
Slow Cooker No Potato Venison Stew
adapted from grouprecipes
-1-1 1/2 lbs lean beef or venison stew meat (seasoned and broiled until lightly browned)
-1/2 onion, chopped
-2 stalks celery, chopped
-1 butternut squash, chopped into small pieces
-1/2 lb fresh green beans, cut into thirds
-1/2 lb baby carrots, sliced lengthwise
-1 cup frozen pears
-1 large can crushed tomatoes
-1 envelope onion soup mix
-2 tbsp worcestershire sauce
-2 bay leaves
-1/2 cup pearled barley
1. Mix all ingredients in a large crockpot. Cook on high for 8 hours.
Boy, that was easy!
This post is linked to Eat at Home.