Michael's Venison Stew

Serves: 6
Total Calories: 279


1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon basil dried basil leaves, crushed
2 pounds venison or beef stew meat, cut in 1-inch pieces
3 tablespoons vegetable shortening solid
1 quart tomato juice
5 onions medium, thinly sliced
1 cup dry red wine
6 to 8 carrots medium, cut in 1-inch pieces
6 red potatoes medium, thinly sliced
1 cup celery thickly sliced
2 tablespoons tapioca quick-cooking
1 teaspoon Worcestershire sauce
2 to 3 bay leaves small


In a medium bowl, mix flour, salt, pepper and basil. Toss meat in flour mixture until evenly coated. In a 5-quart Dutch oven over medium heat, brown meat in shortening. Add tomato juice, onions and wine bring to a boil. Transfer to a slow cooker. Add carrots, potatoes, celery, tapioca, Worcestershire sauce and bay leaves stir to mix. Cover and cook on high for 5 hours or until meat and vegetables are tender.

Nutritional Facts:

Serves: 6
Total Calories: 279
Calories from Fat: 55

This Michael's Venison Stew recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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