To celebrate the first day of winter, I decided to make a crockpot stew. Here’s a recipe for a stew I found in the October & November 2008 issue of Taste of Home. It calls for venison but since my father-in-law hasn’t gotten a deer this year, I substituted with lean beef cubes instead.
1/2 lb sliced bacon, diced
2 1/2 lbs red potatoes, thinly sliced
2 medium onions, sliced
1 1/2 lbs boneless venison steak, cubed
2 cans cream-style corn
3 Tbsp Worcestershire sauce
1 tsp sugar
1/2 to 1 tsp seasoned salt
In a large skillet, cook bacon over medium heat until crisp, drain. Place potatoes and onions in a 5 qt slow cooker. Top with venison and bacon.
Combine the corn, Worcestershire sauce, sugar and seasoned salt in a medium sized bowl; pour over top of the meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.