Venison Stew in the Crockpot

Ingredients:

-2-3lb Venison Round Steaks

-5 Large carrots

-5 Russet potatoes cubed

-1 yellow onion diced

-salt and pepper

-2 Tbl olive oil

-1 packet of French Onion Soup mix

-beef broth(approximately 5 cups)

-4 Tbl corn starch

-3 Tbl Montreal steak seasoning

Directions:

Step 1: take steaks and salt and pepper both sides. Then heat olive oil in a on and sear steaks on both sides. Once sear place in the bottom of the crockpot.

Step 2: Placed diced carrots, potatoes, and onions on top of steaks. Then sprinkle French onion soup mix and Montreal seasoning on top of vegetables.

Step 3: Pour beef broth over everything until all the steak and vegetables are covered with broth. (I always use bouillon paste by heating water in a pan and allowing paste to dissolve, this makes a stronger broth). Cover and cook on low 8 hours.

Step 4: At 8 hours take out a cup of the broth from crockpot and mix in cornstarch. Then add back into crockpot to thicken the stew. Once that is done take out round steaks and shred the meat and remove bones. Place meat back into crockpot. Enjoy!

**You can also use stew cubes if your butcher give you some of those. I personally like my meat shredded, it is much more tender and easier to eat this way rather than having huge chunks of meat to chew.**