Written by: Lydia Garofalo, Programming Manager
Date: March 25th, 2020
What’s better than a yummy stew when you’re hunkered down at home? This season I wasn’t able to get a buck myself, but I was fortunate enough to have a friend who traded some of their venison stew meat for some of my chicken eggs!
The rest of the ingredients I had on hand in my pantry already and are fairly common or easier to come by. The best part of this recipe (besides one pot, and hands-off) is you can swap out ingredients depending on your taste or what you have on hand.
Ingredients (all are approximate):
- 1-2lbs Venison (or beef) Stew Meat
- 1 Cup baby carrots (I leave these whole. If you’re using regular carrots, chop)
- 3 Medium Red Potatoes, Diced
- 2 Small cooking onions, quartered (you can chop finer, but I like to know where my onions are so I don’t bite them!)
- 3 Stalks Celery, diced
- 2 Large cloves garlic, diced
- 1 pack au jus seasoning (you can also use beef stock or other seasonings. If you use liquid stock, omit water)
- 2 beef bouillon cubes (for venison- if you’re using beef taste your salt levels before adding)
- 2 Cups water
In a crock pot, add meat, seasoning and water. Cut all vegetables to desired size. Throw into stew. Cook on high for 4-5 hours; meat and veggies should be tender. Enjoy!
Bonus Tip- Don’t waste your veggie scraps; Pop them into a freezer bag and place in the freezer to collect for stock base!