• 8servings
  • 370minutes
  • 326calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/35kg venison

  2. 1.7 litres water or as needed

  3. 5 cubes beef stock

  4. 1 onion, thinly sliced

  5. 5 tablespoons plain flour

  6. 2 tablespoons vegetable oil

  7. 185g sliced carrots

  8. 185g chopped celery

  9. 230g potatoes, cubed

  10. 60g plain flour

  11. 250ml hot water

Instructions Jump to Ingredients ↑

  1. Cut meat into bite-sized pieces. Mix with onions and toss mixture with 5 tablespoons flour. Heat oil in a large saucepan and cook over medium low heat until browned.

  2. Place browned meat and stock cubes into slow cooker. Add water until meat is covered with 2.5cm liquid. Cover. Cook on HIGH for about 5 hours. This should be long enough to make meat very tender.

  3. To thicken up the gravy, mix 60g flour with 250ml hot water until flour is dissolved. Pour into slow cooker and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.


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