Slow Cooker Beef Stew

Enjoying the cool fall evening 

I. Love. Fall. It is my favorite season for hundreds of reasons. One of the biggies is that the cool weather just begs to be paired with warm, comfy, stick to your bones recipes. One of my favorites is stew. Stew is a pretty generic term considering how versatile it is. In honor of the first day of fall, I thought I'd share a tasty stew recipe that not only makes yummy leftovers, but also freezes well.

My daughter has been helping me a lot in the kitchen lately and yesterday she helped me throw together this yummy stew. Now you can use whatever type of meat you prefer but I typically use beef or venison. I opted for certain veggies but of course you can use whatever you'd like.

Slow Cooker Stew 

Ingredients:
1lb ground venison
3 potatoes, cubed
1 c frozen corn
1 c frozen lima beans
1 c baby carrots
1tsp onion powder
2 cloves minced garlic
2 bay leaves
1 tsp Oregano
1/2 tsp paprika
1/4 tsp nutmeg
1 tbsp sugar
1 15oz  can low sodium beef broth
1/4 c Worcestershire sauce
2 tbsp cornstarch
1c water

Directions:

Spray the slow cooker with nonstick spray.  Next, place your venison on the bottom, breaking it up slightly. (If using ground beef, you'll want to precook it and drain the fat.) Layer on the veggies and then top with the seasonings. Pour over the Worcestershire sauce and beef broth.

Cook on low for 6-8 hours or until the potatoes and carrots are tender. About 15 minutes before you're ready to eat, mix the corn starch and water and stir into the stew. This will thicken it. Pair with your favorite corn bread and enjoy!

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