This is a cook's delight.
In the morning, just before going to work, place the ingredients in your crock-pot and season with Morton Nature's Seasons.
When you return home your stew will be ready.
Flour stew meat and brown.
Set aside next 4 ingredients in crock-pot.
Sprinkle next 4 ingredients over vegetables.
Put meat on top.
Pour vegetable juice cocktail over.
Cover and cook on low for 10 to 12 hours.
Heat oil in skillet on medium heat and brown venison stew meat.
Slice carrots to desired size.
Cut onions into wedges.
Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
Salt and pepper meat and roll in flour.
Brown in cooking oil on all sides.
Place vegetables in bottom of crock-pot.
Prepare the dry soup mix according to package directions and pour in pot. Add 2 more cups of water.
Put browned venison on top of all and cook for 4 to 5 hours on high.
Serves 3 to 4.
Salt and pepper venison cubes.
Brown lightly in 2 tablespoons butter or oil.
Put celery and onion in crock-pot.
Add browned meat cubes and remaining ingredients.
Cover and cook on low for 7 to 12 hours.
Serve over noodles or rice.
Cut stew meat into 1\" pieces.
Dredge meat in flour.
Brown meat in oil with onion.
Transfer meat & onion to crock pot.
Add garlic, spices, wine and crushed tomatoes.
Cook on low for 4-5 hours.
30 minutes before serving add sour cream.
Boil noodles according to package directions.
Serve over noodles.
Dust stew meat with flour and pepper.
Brown meat in bacon drippings.
Place browned meat in crock-pot.
Add onion and other vegetables.
Blend soup with milk and beef broth; pour over ingredients in crock-pot.
Cook on low for 6 to 8 hours.
Add sliced mushrooms and bacon bits about 1 hour prior to serving.
Marinate
cubed venison in French dressing for 12 to 24 hours. Drain
off
dressing
and\tplace venison in crock-pot. Stir
in remaining ingredients.
Cover and cook on low setting for 8 to 10 hours.
Serves 4 to 6.
Place meat, onions, garlic, vinegar, Worcestershire sauce, and seasonings in crock pot. Cook on high for 1-2 hours until meat is cooked.
Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar.
Turn crock pot on low and heat for the rest of the day.
Serve over rice, potatoes or toast.
Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
Remove bay leaf.
Salt and pepper venison cubes; brown lightly in 2 tablespoons butter or oil.
Put celery and onion in crock-pot.
Add browned meat cubes and remaining ingredients.
Cover and cook on low 7 to 12 hours (high, 4 to 6 hours), stirring occasionally.
Serve over rice or buttered noodles.
Dump everything into crock-pot.
Cook on low heat for 8 to 9 hours.
The dried apples will almost cook away, leaving a thick gravy with a very good flavor.
Salt and pepper venison cubes.
Brown lightly in 2 tablespoons butter or oil.
Remember to remove as much fat as possible from the meat.
Place celery and onions in a crock-pot.
Add browned meat and other ingredients.
Cover and cook on low for 7 to 12 hours or on high for 4 to 6 hours.
Stir occasionally.
Serve over rice or buttered noodles.
For the crock pot/slow cooker method; in a
Marinate cubed venison in French
dressing for 12 to 14 hours. Drain off salad dressing
and
place venison in crock-pot.
Stir in remaining ingredients.
Cover
and
cook
on low setting for 8 to 10 hours.
Makes 6 servings.
Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
Remove lid, add peas, and dissolved cornstarch, stirring to mix.
Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.
Mix flour with water until lumps are gone.
Put all ingredients in a crock-pot.
Cook on low heat for 6 to 7 hours or until ingredients are tender.
eat and transfer mixture to crock pot.
Add chicken and stir
Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
Add remaining ingredients and stir to mix.
Cover and cook on low for 8-10 hours or high for 4-5 hours.
Add stew beef to non stick fry