A soulful and hearty slow-cooker stew you'll be making often, I'm sure!
It's very versatile; you're able to change up the vegetables to use what
you have on-hand in your refrigerator, as did I...
Prep: 20 Mins.
Slow Cook: 6 Hrs.
In skillet (pre-sear meat - takes about 20 mins.):
1 tablespoon vegetable oil
2 lbs moose meat, cut into 3/4" cubes (or other meat, i.e., venison, beef...)
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
1/2 cup hot tap water (to deglaze skillet)
1st addition (add to crock pot along with prepared meat, cover, and cook 3 hours on high):
1 heaping teaspoon beef base (I use Better Than Bouillon)
4 cups hot tap water
2 tablespoon cider vinegar
1 pkg dry onion soup mix
1 bay leaf
1 teaspoon paprika
1 teaspoon worcestershire
1 medium yellow onion, chopped
2nd addition (add to crock pot, cover, and cook 3 additional hours on high):
1 (14.5 oz. can) diced Italian seasoned stewed tomatoes, with juices
3 medium russet potatoes, peeled and cut into 3/4" cubes
2 cups baby carrots (or same amount of chopped carrots)
2 stalks celery, chopped
1/2 cup fresh broccoli florets
1 cup fresh, sweet baby snow peas
1 red bell pepper, chopped
2 ears fresh corn, kernels cut from cob
Plug in a 6-qt. slow cooker, and preheat, covered, on high.
Meanwhile, heat a large skillet over medium-high heat. Add oil. Add meat and sear on all sides, about 5 to 7 minutes. Sprinkle in flour to coat the meat and let cook for 1 minute. Add the sea salt, pepper and garlic, cook for 1 minute. Add 1/2 cup hot tap water to deglaze the pan, while scraping bits from bottom of skillet. Carefully add contents of skillet to slow cooker, including the "1st addition" ingredients, cover, and let cook on high for 3 hours.
After 3 hours, add the "2nd addition" ingredients, cover, and let cook on high for 3 final hours. ~ Enjoy!