Maine Venison Stew

Ingredients

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

• 2 pounds venison stew meat
• 8 medium potatoes, peeled and cubed
• 3 medium onions, diced
• 3 stalks celery, diced
• 8 large carrots, peeled and diced
• 3 cubes beef bouillon
• 2 (14.5 ounce) cans beef broth
• 2 tablespoons browning and seasoning sauce
• 2 cups frozen green peas (optional)
• 2 cups fresh mushrooms, sliced (optional)
• salt and pepper to taste
• 1/2 cup cornstarch
• 1 cup water

Directions

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

1. Season the venison stew meat with salt and pepper. Brown it in batches in a dry hot skillet for about 8 minutes, turning until no pink remains, then transfer to a slow cooker.

2. Add the diced onions, celery, carrots, and potatoes to the slow cooker. Add the sliced mushrooms now if using them (optional).

3. Dissolve the 3 bouillon cubes in the 1 cup water, then pour into the slow cooker with the beef broth and browning and seasoning sauce. Stir well.

4. Cover and cook on low for about 8 hours, until the meat and vegetables are tender. Check that the thickest pieces of meat reach at least 145°F (63°C), then let rest 3 minutes.

5. Mix the cornstarch with a splash of cold water until smooth. Stir it into the stew with the frozen green peas (optional), then cover and cook on high for about 15 minutes until thickened.

6. Taste the stew, adjust the salt and pepper, and serve hot.