I love, love, love winter meals. I mean, I like burgers, brats, potato salad and all that stuff, but there’s only so much I can eat before my soul is like gimme something hearty and filling! Maybe it’s just me, but winter meals are so much more satisfying. During the last part of summer, you know those days when it’s so hot and dry you would do anything for a frosty morning and a fresh dusting of snow? Well, those are the days that I really anticipate hearty fall meals and spending a little more time in the kitchen rather in front of the fan.
Since Little miss was born, Dan has taken over the majority of the cooking. And . . . not to brag on him or anything but, he is a fantastic cook. One of Little Miss’s favorite meals is stew. Which is awesome, because whenever we’ve had a really busy week where maybe we weren’t eating super healthy, Dan whips up this stew and we get a huge dose of veggies. Like most of the food we eat, it’s really forgiving and you can toss in whatever you have on hand, so feel free to add and subtract ingredients as you see fit.
Wild Country Stew
A hearty and simple slow cooker stew easily customizable to ingredients available in your kitchen and the wild game of your choice.
- 1 pound venison or elk
- 6 medium potatoes
- 3-4 carrots
- 1 onion
- 2 cups corn
- 3-4 celery stalks
- 1 garlic clove
- 3 cups beef broth or 3 beef bullion cubes mixed with 3 cups of boiling water
- 1/2 tsp garlic salt + enough to season meat
- 1/2 tsp pepper + enough to seaon meat
- 1 tsp rosemary
- 1 tsp rubbed sage
- 1/2 tsp dill weed
- 1 tsp parsley flakes
- 1/4 tsp ground thyme
- 2 bay leaves
- 1/2 cup barley or another grain of your choice
- 1/2-1 rutabaga
- 1/2-1 turnip
- 1/2-1 parsnip if using also using carrots I recommend using less parsnip
- 1/2 cup barley
- 1/2 cup lentils
- 1/2 cup quinoa
- 6 mushrooms
- 1/2-1 sweet potato
Brown meat in cast iron skillet, season with garlic salt and pepper to taste.
Chop all vegetables into bite size pieces and add all except mushrooms, corn and whichever grain(s) you've chosen.
Season veggies, add meat and enough broth to cover.
Cook on low for 8 hours. 2-4 hours prior to eating (depending on how hot your slow cooker gets on the low setting) add mushrooms, corn and grain(s). Stew is done when veggies are soft and the grains are cooked to desired consistency.
I like to have rolls or biscuits when we have this stew but if we’re short on time buttered bread is a good substitute. I can’t wait to hear what you think of this mouthwatering winter meal!