Five Star Venison Stew

Ingredients

Contains: wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds cubed venison
• 1/2 (16 ounce) bottle French salad dressing (such as Wishbone®)
• seasoned salt to taste
• 1 pinch salt and black pepper to taste (optional)
• 2 tablespoons all-purpose flour
• 1/4 cup vegetable oil
• 1 (6 ounce) can tomato paste
• 2 (14 ounce) cans beef broth
• 2/3 cup water
• 3 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon mustard powder
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 (1 ounce) package dry onion soup mix
• 4 potatoes, peeled and cut into 1-inch pieces
• 4 carrots, peeled and cut in chunks
• 3 stalks celery, sliced
• 1 large onion, chopped
• 1 (10 ounce) package frozen peas, thawed
• 1 (10 ounce) package frozen Brussels sprouts, thawed (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the cubed venison lightly with seasoned salt and a pinch of salt and black pepper if using. Toss with the flour until coated.

2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the venison in batches, about 4 minutes per batch, then transfer to a slow cooker.

3. Stir the French salad dressing, tomato paste, beef broth, water, brown sugar, Worcestershire sauce, mustard powder, paprika, garlic, and dry onion soup mix in a bowl until smooth. Pour over the venison.

4. Add the potatoes, carrots, celery, and chopped onion to the slow cooker and stir gently so the vegetables are submerged in the liquid.

5. Cover and cook on low for about 10 hours, until the venison and vegetables are very tender. Venison should reach at least 145°F (63°C) internally before serving.

6. Stir in the thawed peas and Brussels sprouts if using. Cover and cook on low for about 20 minutes more until heated through.

7. Taste the stew and adjust seasoning with more seasoned salt, salt, or black pepper before serving hot.