Liz’s Slow Cooker Ground Beef or Venison Stew
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Category
Stews
Author:
Servings
2-4
Prep Time
15 minutes
Cook Time
6-7 hours
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
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1 lb ground beef or venison, browned in a skillet, drained
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3-4 potatoes, cut into large cubes
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3 carrots, sliced
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1 onion, large dice
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2 cloves garlic, chopped
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6 oz can tomato paste
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2 cups beef broth, or water, or more to just barely cover the stew
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1 tsp salt
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¼ tsp pepper
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1 tsp onion powder
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1 tsp dried oregano
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1 bay leaf
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Whatever vegetables you have on hand such as turnips, parsnips, or mushrooms
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2 handfuls fresh chopped herbs such as sage, parsley, basil, or oregano
Directions
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.