The perfect homey stew for a blustery fall day.
Liz’s Slow Cooker Ground Beef or Venison Stew
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)
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
In a slow cooker, add the browned ground beef or venison, potatoes, carrots, onion and garlic.
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.
Serve in a bowl with crusty bread.