2 C. (1-in) cubed, peeled Yukon gold or red potatoe
2 C. cremini mushrooms, quartered
1 C. (1-in) cubed onion
1 C. (1-in thick) slices celery
1 C. (1-in thick) slices carrot
1/3 C. tomato paste
2 t. chopped fresh oregano
1-1/2 t. sugar
1-1/2 t. chopped fresh thyme
1 t. chopped fresh rosemary
3/4 t. freshly ground black pepper
1/2 t. salt
2 large garlic cloves, minced
1 bay leaf
1/4 C. all-purpose flour
1/8 t. salt
1/8 t. black pepper
1 lb. venison tenderloin, cut into 1-1/2 inch pieces
1 T. canola oil
1 C. brown ale (such as Newcastle)
1 (14-oz) can less-sodium beef broth
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 t. salt and 1/8 t. pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7-1/2 hours or until meat is tender. Discard bay leaf.
Serving size: 1-1/4 C.
232 calories, 4.4g fat, 21.7g protein, 26.3g carbs, 445mg sodium