Slow Cooker Venison Stew

Name: Slow Cooker Venison Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters brown ale (such as Newcastle); 1 bay leaf; 0 teaspoons black pepper; 1 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 237 milliliters (1-inch-thick) slices carrot; 237 milliliters (1-inch-thick) slices celery; 473 milliliters cremini mushrooms, quartered; 28 grams 1/4 cup all-purpose flour (about; 1 teaspoon chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 larges garlic cloves, minced; 397 grams less-sodium beef broth; 237 milliliters (1-inch) cubed onion; 2 teaspoons chopped fresh oregano; 0 teaspoons salt; 1 teaspoons salt; 2 teaspoons sugar; 79 milliliters tomato paste; 454 grams venison tenderloin, cut into 1 1/2-inch pieces; 473 milliliters (1-inch) cubed peeled Yukon gold or red potato

You can never have too many main course recipes, so give Slow Cooker Venison Stew a try. This dairy free recipe serves 6. One portion of this dish contains around 23g of protein, 5g of fat, and a total of 225 calories. Autumn will be even more special with this recipe. A mixture of brown ale, pepper, less-sodium beef broth, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.