Another slow cooker night for us. Tonight I tossed together a venison stew. And like yesterday's recipe, I again overdid it with the vegetables, but I enjoy a really chunky stew. This recipe is adapted from a "Beef Stew for Two" recipe in the Better Homes and Gardens Slow Cooker Favorites made Healthy cookbook.
Venison Stew for Two
makes two (large!) servings
8 oz venison, cut into 1-inch cubes (feel free to substitute another game meat or grass-fed beef or buffalo!)
1 C tomato juice (I use 1 small can of Campbell's tomato juice)
1/2 C vegetable broth
1/2 C chopped potato
1/2 C chopped carrot
1/2 C frozen cut green beans
1/2 C chopped celery
2 t quick-cooking tapioca
1/2 t dried thyme
1/8 t fine sea salt
1/8 t ground black pepper
1 clove garlic, minced
1. Add all the ingredients into a 2-quart slow cooker.
2. Cover and cook on low heat for 11 to 12 hours or on high heat for 5.5 to 6 hours.
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