Slow Cooker Main Dishes: Maine Venison Stew | Submitted By: Shann

2 pounds venison stew meat8 medium potatoes, peeled and cubed3 medium onions, diced3 stalks celery, diced8 large carrots, peeled and diced3 cubes beef bouillon2 (14.5 ounce) cans beef broth2 tablespoons browning and seasoning sauce2 cups frozen green peas (optional)2 cups fresh mushrooms, sliced (optional)salt and pepper to taste1/2 cup cornstarch1 cup waterCombine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through. Amount Per Serving  Calories: 407 | Total Fat: 3.4g | Cholesterol: 86mg

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