Venison Stew

Triple C

Well-Known Member
Arrived at the farm Friday afternoon and took out one of the remaining packs of venison stew meat from the freezer to thaw.

Placed meat in a bowl and added salt n pepper then tossed in plain, all-purpose flour.
Stew meat coated in flour.jpg

Browned meat in skillet then placed in crock pot with all the ingredients and let it slow cook on low overnight.
Browning meat.jpg

Added potatoes after lunch on Saturday and by 6:30 it was looking good.

Made cornbread and slaw.
Cornbread in skillet.jpg
Cornbread Plated.jpg

It ate good!
Stew Plated.jpg
So what exactly do you put in your stew? Always interested in stew recipes.
JD...Really simple recipe.
1 pack of McCormick's beef stew seasoning
1 pack of McCormick's brown gravy seasoning
1 heaping tablespoon of finely chopped garlic
1 qt Swanson beef stock
2 to 3 lbs of venison stew meat. (We use the hind quarters as stew meat.)
6 or so medium size potatoes cut up in bite size chunks.
4 to 6 stalks of celery chopped.
3/4 of a bag of baby carrots
1 medium onion chopped (optional)
1/2 can diced tomatoes. (I like the italian seasoned ones.) Don't like too much tomato but enough to know it's in there)

Pour beef stock and beef stew seasoning pack in crock pot and turn on high. Add about a pint of water or more depending on how much you want to make.
Coat stew meat in all-purpose flour, salt and pepper and brown in a skillet.
Put meat in crock pot along with celery, garlic an carrots.
Salt n pepper to taste.
Cook on high for bout 6 hours and then put in potatoes and drained diced tomatoes.
Add pack of McCormicks brown gravy seasoning and stir really good.
Cook on high for 2 more hours until potatoes are tender.
Turn crock pot on low and let it simmer until ready to eat.
Add hot sauce if you like it a little spicy when served.
Looks delicious my friend. Now that the weather is cooling down, I'll be making a lot of stew.