Venison and Root Vegetable Stew

Ingredients
  • 4 strips of bacon
  • 2 pounds venison roast, cut into 1-inch pieces
  • 2 cups cubed potatoes
  • 2 cups cubed sweet potato (peeled)
  • 2 cups sliced carrots
  • 1 cup sliced parsnip
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/4 cup all-purpose flour

 Liquid

  • 4 cups reduced-sodium beef broth
  • 1/4 cup tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon ground black pepper
Directions
  1. Wash hands with soap and water.
  2. Cook bacon according to package directions. Drain excess fat or save for Step 3. Cut or crumble bacon into bite-sized pieces. If desired, save some bacon to use as a topping once the stew is cooked. Refrigerate saved bacon until ready to use.
  3. Heat a large skillet over medium-low heat. Once hot, add 2 teaspoons neutral oil or reserved bacon grease and warm for 10 seconds. Working in batches, add a third to half of meat to skillet. Cook 1-2 minutes per side, turning until all sides of meat are brown. Remove browned meat from skillet and repeat with remaining meat.
  4. To a 5- or 6-quart slow cooker, add cooked bacon, browned venison, vegetables, and bay leaf.
  5. Mix Liquid ingredients together until smooth and pour into slow cooker.
  6. Cover slow cooker with lid and cook on low for 6-8 hours or on high for 3-4 hours.
  7. In a small bowl, combine all-purpose flour with 1/2 cup of cooking liquid from stew and mix until smooth. Stir flour mixture into stew, cover slow cooker, and continue to cook for 5-10 minutes or until mixture thickens. Remove bay leaf before serving.
  8. Divide leftovers into small containers. Cover and refrigerate within 2 hours. Eat within 4 days.
Bowl of Venison and Root Vegetable Stew
Servings
8
Nutrition Facts

Nutrition Facts per serving:

Calories: 330

Fat: 9 g

Saturated Fat: 3 g

Sodium: 440 mg

Total Carbohydrate: 29 g

Added Sugars: 0 g

Fiber: 4 g

Protein: 32 g