The forward taste of venison makes for a full flavored stew that loves this partnership with wine and dried cherries. If you can't find venison, or would rather substitute beef, go right ahead. All you need with this is good crusty bread.
- 1 onion, halved, thinly sliced
- 2 medium carrots, peeled, thinly sliced
- 2 large all-purpose potatoes, cut in 1/2-inch chunks
- 1 3/4 pounds venison stew meat (in chunks)
- 1 cup dried cherries
- 1 bay leaf
- Several sprigs fresh thyme or 1 teaspoon dried
- 2 garlic cloves, minced
- 1 cup strong beef broth
- 1 1/2 cups dry red wine
- 2 tablespoons (packed) golden brown sugar
- 1 teaspoon salt
- Freshly ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
- 2 teaspoons tomato paste
Put the vegetables, meat, cherries, herbs and garlic in a 4 1/2 to 6-quart
slow cooker. Add stock, wine, brown sugar, salt, pepper and Worcestershire
sauce. Mix with a wooden spoon. Cover and cook on low setting for 8 to 9
hours. If possible, stir once an hour toward the end of cooking.
Ladle about 3/4 cup stew broth into a small bowl. Whisk in flour and tomato
paste. Stir back into cooker. Cover and heat 30 minutes longer, then serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
613 calories; 5g total fat; 169mg cholesterol; 767mg sodium; 71g carbohydrates; 9g fiber; 54g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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