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Wednesday, January 20, 2010

Deer Stew

I have made this deer stew twice now and I love it. My measurements aren't very precise LOL but who measures stew anyways?
Deer Stew
1-2 lbs deer stew meat
1 large onion
4-6 medium red potatoes
16 oz carrots (I like baby carrots)
4-6 stalks celery
14 oz can diced tomatoes
4-6 cubes of bouillon (however you prefer to season your broth, we use big bouillon cubes)
1/4 cup flour
1 tbs basil
1.5 tbs parsley
2 tsp pepper
1 tsp salt (add to taste later)
2 tsp nature's season (or all-purpose season of your preference)

Cut onions, potatoes, carrots, and celery. Put in crock pot. Add tomatoes. Add 4 cans full of water. Put flour, basil, parsley, pepper, salt, and nature's season in a large bag or bowl with a lid. Mix together, add meat, and shake to cover the meat. Brown in a large skillet. When meat is browned, add a half a can of water to skillet and scrape all of the yummy brown bits off the bottom of the pan. Pour water and meat into crock pot. If the meat and veggies aren't covered all the way, add water until covered. Turn on low and cook all night! Taste before serving, I am known to underseason things like stew and soup, but it's better to have to season it after the fact than have over salty food! (=

1 comment:

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