Liz’s Slow Cooker Ground Beef or Venison Stew

Servings

2-4

Prep Time

15 minutes

Cook Time

6-7 hours

Category

Stews

From One Loaf at a Time/One Bowl at a Time: The Recipes that Brought us Together While We Remained Apart During COVID-19 (available at www.cjkatz.com and select bookstores near you)

Ingredients

  • 1 lb ground beef or venison, browned in a skillet, drained
  • 3-4 potatoes, cut into large cubes
  • 3 carrots, sliced
  • 1 onion, large dice
  • 2 cloves garlic, chopped
  • 6 oz can tomato paste
  • 2 cups beef broth, or water, or more to just barely cover the stew
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 bay leaf
  • Whatever vegetables you have on hand such as turnips, parsnips, or mushrooms
  • 2 handfuls fresh chopped herbs such as sage, parsley, basil, or oregano

Directions

  1. In a slow cooker, add the browned ground beef or venison, potatoes, carrots, onion and garlic.
  2. In a medium bowl, whisk together the tomato paste, beef broth, salt, pepper, onion powder, oregano and bay leaf. Pour over the ingredients in the slow cooker; add additional water to just barely cover. Stir well. Cover and cook on low for 6-7 hours. Do not remove the lid during the cooking time. If the stew is watery, remove the lid about an hour before serving; turn the slow cooker to high and let it simmer to cook off some of the liquid. Just before serving, stir in the fresh chopped herbs.
  3. Serve in a bowl with crusty bread.
Back to blog