Crock-Pot Venison-Barley Stew | Just A Pinch Recipes

Ingredients

• 1-1/2 lbs. venison, cut into 3/4-inch cubes
• vegetable oil, to cook the venison and vegetables
• 1 large onion, chopped (about 1-cup)
• 2 stalks of celery, sliced (about 1/2-inch slices)
• 2-1/2 cups of chopped carrots (1/2 to 3/4-inch in size)
• 3 medium size potatoes, cut into 1-inch chunks
• 32 ounces of beef broth
• 1 (15-oz.) can of tomato sauce
• 2 heaping teaspoons of beef bouillon granules
• 1/2 teaspoon of black pepper
• 2/3 cup of quaker quick pearled barley
• 1 cup of frozen peas, thawed (i just run them under warm water)
• 1 (6.75-oz.) can of sliced mushrooms, drained well