Slow Cooker Venison Stew | La Cucina Grandinetti

Ingredients

• 2 cups (1-inch) cubed peeled Yukon gold or red potato
• 2 cups of cremini mushrooms, quartered
• 1 cup (1-inch) cubed onion
• 1 cup (1-inch-thick) slices celery
• 1 cup (1-inch-thick) slices carrot
• 1/3 cup tomato paste
• 2 teaspoons chopped fresh oregano
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 bay leaf
• 1/4 cup all-purpose flour (about 1 ounce)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound venison tenderloin, cut into 1-1/2-inch pieces
• 1 tablespoon olive oil
• 1 cup brown ale (such as Newcastle)
• 1 (14-ounce) can less-sodium beef broth