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)

Liz’s Slow Cooker Ground Beef or Venison Stew

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.
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