Homestyle Venison Stew
A very generous friend of mine brought me some of his venison ~ ground, steaks, and a roast. I used the beautiful roast in this recipe; however, beef can be easily substituted.
Homestyle Venison Stew
Ingredients
Directions
- Place the roast in a slow cooker. Cover with water. Cook on the lowest setting overnight.
- In the morning, cut the roast into 1/2-inch cubes.
- In a Dutch oven or heavy-bottomed pot, heat the ghee, carrots, celery, onion, and turnip over medium heat until onions are tender. Add the cubed meat. Cook for an additional 3 minutes. Add thyme, Worcestershire sauce, salt, pepper, broth, and crushed tomatoes. Stir.
- Bring to boil. Reduce heat to a simmer. Cover and simmer for 1 hour. Serve. Garnish with additional thyme leaves, if desired.
- Enjoy!
Ingredients
Directions
- Place the roast in a slow cooker. Cover with water. Cook on the lowest setting overnight.
- In the morning, cut the roast into 1/2-inch cubes.
- In a Dutch oven or heavy-bottomed pot, heat the ghee, carrots, celery, onion, and turnip over medium heat until onions are tender. Add the cubed meat. Cook for an additional 3 minutes. Add thyme, Worcestershire sauce, salt, pepper, broth, and crushed tomatoes. Stir.
- Bring to boil. Reduce heat to a simmer. Cover and simmer for 1 hour. Serve. Garnish with additional thyme leaves, if desired.
- Enjoy!