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Slow Cooker Venison Stew

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“This is from Cooking Light in October 2006.”
READY IN:
8hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Layer first 14 ingredients in an electric slow cooker.
  2. Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
  3. Yield: 6 servings (each about 1 1/4 cups).

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