Beef or Vension Stew





2 to 3 lbs lean beef stew meat (or venison), cut into approx. 1-inch pieces
1 to 3 Tbsp flour
1 to 2 Tbsp vegetable oil

4 medium carrots, peeled & cut into 1-inch pieces
2 or 3 peeled cubed potatoes (about 3 cups)
1 large onion, peeled and chopped
1 28 oz can crushed tomatoes, undrained
2 cups boiling water
1 Tbsp Worcestershire sauce
1/2 tsp garlic powder (or more to taste)
1 tsp salt & 1/2 tsp pepper

optional ingredients (add any or all): 
up to 1/2 tsp dried thyme, marjoram, basil & bay leaf; 1 small rutabaga, peeled and 
cubed or 2 medium parsnips; 3-4 slices bacon, chopped and cooked with meat; sliced 
celery; 1 to 2 c sliced or halved mushrooms. Can also mix half a packet of onion soup 
mix with the flour before tossing with the meat before browning.


1. Toss beef or venison cubes with flour and brown in hot oil, drain and place in a 
lightly greased 5 to 6 qt slow cooker.
2. Meanwhile, prepare the vegetables.
3. Combine browned meat and vegetables with seasonings and any optional ingredients in 
slow cooker. Add boiling water and stir to combine.
4. Cover and cook on low 8 to 10 hrs or until the vegetables are tender. Serves 4 to 6; 
great with bread from the bread machine and a salad.   





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