Crock-Pot Venison-Barley Stew | Just A Pinch Recipes
In a large non-stick stock pot, heat a bit of the vegetable oil. Then lightly brown the venison in the stock pot. Once the venison is browned, remove it from the pot, and set...
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Cooking tools:
- Slow cooker
- Stockpot
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- Ladle
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Serving bowl
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
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