Slow Cooker Venison Stew - cooking recipe

Ingredients

1 lb. venison tenderloin, frozen, cut into cubes
1 small onion, diced
1 pkg. Lipton onion soup
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
6 c. water (plus or minus)
4 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 (16 oz.) can green beans
1 (16 oz.) can whole kernel corn
1 (8 oz.) can sweet peas
1/4 c. flour and 1/2 c. water, mixed

Preparation

In slow cooker, mix onion soup, salt, pepper, thyme and diced onion with approximately 2 cups water.
Stir until onion soup is smooth.
Add venison, potatoes and carrots; stir to mix. Depending on size of slow cooker used, add remaining water until ingredients are covered 1/2-inch.
Cover and cook on medium setting for 6 to 7 hours (on high for 4 hours).
Meat does not have to be browned and cooking it frozen makes it more tender.